For an extra layer of flavor, try grilling the eggplant slices before assembling the moussaka. Beluga lentils hold their shape well during cooking, but you can substitute with other types of lentils if needed. Adjust the amount of cinnamon and cumin to your preference. A pinch of nutmeg also adds a warm note. If you don't have an oven-proof dish, you can assemble the moussaka in a baking pan and cover it with foil during the first half of baking to prevent the eggplant from drying out.
Lentil and Eggplant Moussaka
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PREP TIME35 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 50 mins
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SERVING4 People
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VIEWS7
Transport yourself to the sun-drenched shores of the Mediterranean with this vibrant Lentil and Eggplant Moussaka. Layers of tender eggplant, a rich lentil and vegetable stew, and a creamy feta-yogurt topping create a symphony of flavors and textures that will delight your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol225 mg
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Fiber19 g
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Protein27 g
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Saturated Fat10 g
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Sodium637 mg
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Sugar19 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
02
Step
1 mins
Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
03
Step
20 mins
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
04
Step
10 mins
Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
05
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C).
06
Step
0 mins
Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
07
Step
0 mins
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
08
Step
25 mins
Bake in the center of the preheated oven until golden brown, about 25 minutes.
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RECIPE REVIEWS
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Mariana Friesen
Jul 1, 2025This recipe is amazing! The lentil and eggplant combination is so flavorful.
Lucy Rutherford
Jul 1, 2025The cinnamon and cumin added a wonderful warmth to the dish.
Rafael Swaniawski
Jul 1, 2025I added a little bit of red wine to the lentil mixture for extra depth of flavor.
Anissa Braun
Jun 30, 2025My family devoured this! It's definitely going into our regular rotation.
Vena Altenwerthkub
Jun 30, 2025I loved the addition of the feta-yogurt custard. It made the moussaka so creamy and delicious.
Kayleigh Bailey
Jun 29, 2025Next time, I'll try grilling the eggplant slices instead of blanching them for a smoky flavor.
Cedrick Blanda
Jun 29, 2025This is a great make-ahead dish. I assembled it the day before and baked it the next day.
Elise Klein
Jun 29, 2025I made this for a vegetarian friend, and they were so impressed.
Gilberto Bode
Jun 27, 2025The instructions were clear and easy to follow.