Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 medium eggplants4 potatoes 400 gram lentils2 large Onions, diced4 clove Garlic, finely chopped2 cup Tomato Sauce 1 bunch Parsley 2 Bay Leaf 1/2 cup Extra Virgin Olive Oil 2 tsp Sugar 2 cup Milk (warm)4 tbsp Butter4 tbsp floursalt, pepper, nutmeg
Turn the oven on Grill/Low.
Slice the eggplants and potatoes into 1/4 inch thick slices. Place on a tray sprayed with cooking spray and spray the eggplants and potatoes with it as well.
Bake until you can easily pierce them with a fork.
Saute the onions, garlic and lentils in the olive oil for a few minutes.
Add the tomato, bay leaves, salt/pepper, sugar, and enough water to cover everything.
Simmer until the lentils are cooked and the water has dissolved.
Remove the bay leaves, add the parsley and turn it off.
In another saucepan melt the butter and add in the flour. Saute for 1 min stirring constantly. Slowly add in the milk continuously stirring over low heat until the sauce thickens. Remove from heat and add salt/pepper and nutmeg.
In a large baking pan layer everything as such: Eggplant, potatoes, lentils, eggplant, potatoes, sauce.
Bake in a preheated oven at 375F for 30 min until the sauce browns on top.
Serving Size: Makes 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user MISTYRIOS.
Slice the eggplants and potatoes into 1/4 inch thick slices. Place on a tray sprayed with cooking spray and spray the eggplants and potatoes with it as well.
Bake until you can easily pierce them with a fork.
Saute the onions, garlic and lentils in the olive oil for a few minutes.
Add the tomato, bay leaves, salt/pepper, sugar, and enough water to cover everything.
Simmer until the lentils are cooked and the water has dissolved.
Remove the bay leaves, add the parsley and turn it off.
In another saucepan melt the butter and add in the flour. Saute for 1 min stirring constantly. Slowly add in the milk continuously stirring over low heat until the sauce thickens. Remove from heat and add salt/pepper and nutmeg.
In a large baking pan layer everything as such: Eggplant, potatoes, lentils, eggplant, potatoes, sauce.
Bake in a preheated oven at 375F for 30 min until the sauce browns on top.
Serving Size: Makes 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user MISTYRIOS.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 9.7 g
- Cholesterol: 8.2 mg
- Sodium: 190.6 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 12.4 g
- Protein: 10.0 g
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