Aubergine and Lentil Vegetarian Moussaka
Servings: 2
Calories: 444kcal
Print Recipe
Add to Collection
Ingredients
- 9 oz (250 g) eggplant (without the base)
- 1 tsp olive oil
- ½ white onion (diced)
- 2 clove garlic (minced)
- 1 tsp oregano, dried
- ½ tsp cinnamon
- 1 bay leaf
- 1 tbsp tomato puree
- 1 can (400 g) tomatoes, diced (1 can = 400g)
- 1 ½ cups (300 g) lentils, cooked (or canned, 1.5 cups = 1 can)
- 1 tbsp soy sauce
- ¼ cup (60 ml) water
- Salt to taste
- 1 ½ tsp sugar
- 4 oz (110 g) low fat mozzarella (grated)
Instructions
- Preheat the oven to 400 F, 200 C.
- Cut the eggplant into 3mm-5mm slices. Place on a baking sheet and sprinkle with salt. Allow to rest.
- Meanwhile, in an ovenproof medium-large pan (a frying pan, for example), heat the olive oil over medium heat.
- Now add cinnamon powder, oregano, bay leaf, and tomato puree. Mix and cook for 1 minute.
- Add onion and garlic, cook until softened. Add diced tomatoes, cooked lentils, soy sauce, water, salt and sugar. Take it to a boil and then simmer for 8 minutes, the sauce should be consistent and thick.
- Take the eggplant slices and remove the salt by washing them well with water. Place half the eggplant slices into the sauce, pushing them so they sink to the bottom and create a base (you shouldn’t be able to see their surface). Then add the remaining eggplants on top to create the second layer.
- Take the pan to the oven and bake for 25 minutes. Remove the pan from the oven, sprinkle grated mozzarella on top and take back for another 10 minutes. During the last few minutes turn the broiler on to brown the top.
- Take out and serve immediately. You can also cool this and reheat it in the oven.
Nutrition
Calories: 444kcal | Carbohydrates: 57g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 1220mg | Potassium: 1442mg | Fiber: 19g | Sugar: 18g | Vitamin A: 699IU | Vitamin C: 29mg | Calcium: 586mg | Iron: 8mg