Vegetable Mousakka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large eggplant4 ounces whole green lentils2 cups vegetable stock1/2 cup water1 bay leaf1 onion1 garlic clove8 ounces mushrooms14-ounce can chickpeas, rinsed and drained14-ounce can chopped tomatoes1 1/4 cups light sour cream or plain yogurt4 slices cheddar or colby cheesesalt and pepperdried rosemary and parsley and any other dried herbs you have on hand
Makes 6 servings
1. cut the eggplant into slices, place in colander/ strainer and sprinkle with salt. cover and place a weight on top. Let sit for 30 mins to allow bitter juices to be extracted. (I don't always do this step because I don't mind the bitter taste of eggplant.
2. Place green lentils, stock, water, and bay leaf in a saucepan. Cover, bring to a boil and simmer 20 mins until lentils are just tender but not mushy
3. Use a spray oil in a large saucepan, add onion and garlic and cook, stirring, for 5 mins. Stir in the lentils, mushrooms, chickpeas, tomatoes, herbs, and 3 tablespoons water. Bring to boil, cover, simmer gently for 10 mins stirring occasionally.
4. Preheat oven to 350F. Rinse eggplant, drain and pat dry. spray a frying pan with nonstick oil spray, cook the slices in batches for 3-4 mins, turning once to brown both sides.
5. Season the lentil mixture with salt pepper and dried herbs. Arrange a layer of eggplant in the bottom of a large, shallow, ovenproof dish or roasting pan, then spoon a generous layer of the lentil mixture on top. Keep layering eggplant slices and mixture until all used.
6. (Actual recipe calls for 1 1/4 cups plain yogurt and 3 eggs beat together) Mix sour cream and water as needed to make a somewhat thin sauce and pour it over the vegetables. Sprinkle with cheese and bake for 45 minutes until topping is golden brown and bubbling. Garnish with parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TIGERLILY52083.
1. cut the eggplant into slices, place in colander/ strainer and sprinkle with salt. cover and place a weight on top. Let sit for 30 mins to allow bitter juices to be extracted. (I don't always do this step because I don't mind the bitter taste of eggplant.
2. Place green lentils, stock, water, and bay leaf in a saucepan. Cover, bring to a boil and simmer 20 mins until lentils are just tender but not mushy
3. Use a spray oil in a large saucepan, add onion and garlic and cook, stirring, for 5 mins. Stir in the lentils, mushrooms, chickpeas, tomatoes, herbs, and 3 tablespoons water. Bring to boil, cover, simmer gently for 10 mins stirring occasionally.
4. Preheat oven to 350F. Rinse eggplant, drain and pat dry. spray a frying pan with nonstick oil spray, cook the slices in batches for 3-4 mins, turning once to brown both sides.
5. Season the lentil mixture with salt pepper and dried herbs. Arrange a layer of eggplant in the bottom of a large, shallow, ovenproof dish or roasting pan, then spoon a generous layer of the lentil mixture on top. Keep layering eggplant slices and mixture until all used.
6. (Actual recipe calls for 1 1/4 cups plain yogurt and 3 eggs beat together) Mix sour cream and water as needed to make a somewhat thin sauce and pour it over the vegetables. Sprinkle with cheese and bake for 45 minutes until topping is golden brown and bubbling. Garnish with parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TIGERLILY52083.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 10.7 g
- Cholesterol: 34.6 mg
- Sodium: 784.0 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 8.1 g
- Protein: 15.5 g
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