Vegan Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 large russet potatoes, peeled and cut into chunks4 cloves garlic, peeled1/4 cup plus 2 Tbsp olive oil1 large onion3 Tbsp dried oregano2 15oz cans chopped tomatoes2/3 cup green lentils1 bay leaf1 cinnamon stick2 medium eggplants, sliced2 small zucchini, sliced3 tomatoes, thinly sliced
12 servings
1. Cook potatoes and garlic in boiling, salted water 10 minutes, or until soft. Drain and reserve liquid. Mash with olive oil and 2 cups cooking liquid. Season with salt and pepper.
2. Heat olive oil in saucepan over medium heat. Add onion and oregano,saute 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick and 3 cups potato cooking liquid. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and puree lentils until chunky. Season with salt and pepper.
3. Place eggplant slices on paper-towel-lined baking sheet and sprinkle with salt. Let stand 30 minutes. Rinse and pat dry.
4. Preheat oven to 350F. Coat deep 13 x 9 baking dish with cooking spray. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until tip is browned.
Number of Servings: 12
Recipe submitted by SparkPeople user CLAYMONGER.
1. Cook potatoes and garlic in boiling, salted water 10 minutes, or until soft. Drain and reserve liquid. Mash with olive oil and 2 cups cooking liquid. Season with salt and pepper.
2. Heat olive oil in saucepan over medium heat. Add onion and oregano,saute 5 minutes. Add tomatoes, lentils, bay leaf, cinnamon stick and 3 cups potato cooking liquid. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender. Remove bay leaf and cinnamon, and puree lentils until chunky. Season with salt and pepper.
3. Place eggplant slices on paper-towel-lined baking sheet and sprinkle with salt. Let stand 30 minutes. Rinse and pat dry.
4. Preheat oven to 350F. Coat deep 13 x 9 baking dish with cooking spray. Spoon 2 cups lentil mixture over top. Spread half of potatoes over lentil mixture. Top with remaining eggplant, and lentil mixture. Spread remaining potatoes over top, making sure to cover completely. Bake 1 1/2 hours, or until tip is browned.
Number of Servings: 12
Recipe submitted by SparkPeople user CLAYMONGER.
Nutritional Info Amount Per Serving
- Calories: 230.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 260.7 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 6.6 g
- Protein: 5.7 g
Member Reviews