Healthy Vegetarian Moussaka
Ingredients
The eggplant
-
2-3
pieces
small-medium eggplants, sliced thinly lengthwise
-
3-4
tbsp
extra-virgin olive oil
-
to taste
Salt and pepper
The tomato sauce
-
1
tbsp
extra-virgin olive oil
-
1
piece
onion, chopped
-
2
cloves
garlic, minced
-
2
cups
cooked chickpeas, or canned, rinsed and drained
-
2
cups
cooked brown lentils, or canned, rinsed and drained
-
1
28 oz can
crushed tomatoes
-
1
28 oz can
diced tomatoes
-
2
tbsp
salted herbs
-
2
tbsp
dried parsley
-
1
tbsp
dried oregano
-
1
tsp
ground coriander
-
½
tsp
ground black pepper
-
¼
tsp
fennel seeds
-
4
cups
fresh baby spinach leaves
The cheesy topping
-
1
cup
plain Greek yogurt
-
½
cup
ricotta cheese
-
½
cup
feta cheese
-
¼
cup
whole milk
-
2
large
eggs
-
¼
tsp
ground white pepper
-
1
cup
grated sharp cheddar cheese
Instructions
- 1. Preheat the oven to 400°F.
- 2. Brush a large baking sheet with olive oil and arrange the eggplant slices in a single layer.
- 3. Brush the tops with more olive oil, sprinkle with salt and pepper, and bake for 15-20 minutes, flipping halfway through.
- 4. Let the eggplant cool and reduce the oven temperature to 350°F.
- 5. Process the cooked chickpeas and lentils in a food processor until coarse.
- 6. In a sauté pan, heat olive oil and cook onion and garlic until softened.
- 7. Add canned tomatoes, chickpeas, lentils, herbs, and spices, then simmer for 10-15 minutes.
- 8. Stir in spinach and cook until wilted, then remove from heat.
- 9. In a baking dish, layer sauce, eggplant, and repeat until all ingredients are used.
- 10. Blend the topping ingredients and pour over the final layer.
- 11. Sprinkle with cheddar cheese and bake for about 45 minutes until golden brown.
- 12. Let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
487
Total fat
22g
Total carbohydrates
51g
Total protein
27g
Sodium
923mg
Cholesterol
87mg
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