Lentil and Eggplant Moussaka

Name: Lentil and Eggplant Moussaka
Total time: 110
Yield: 4
Ingredients: 1.5 pounds eggplant, cut into 1/4-inch slices; 1 pound tomatoes, stems removed; 2 tablespoons olive oil; 2 medium onions, minced; 3 cloves garlic, minced; 0.5 cup beluga lentils; 2 tablespoons tomato paste; 1.5 cups vegetable broth; 1.5 pounds zucchini, chopped; 1 tablespoon dried savory; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 0.75 cup crumbled feta cheese; 1.25 cups plain Greek yogurt; 4 large eggs; sea salt and freshly ground black pepper to taste

Recipe by chefdavidgeisser from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

4 servings

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1.5 pounds eggplant, cut into 1/4-inch slices
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1 pound tomatoes, stems removed
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2 tablespoons olive oil
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2 medium onions, minced
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3 cloves garlic, minced
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0.5 cup beluga lentils
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2 tablespoons tomato paste
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1.5 cups vegetable broth

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1.5 pounds zucchini, chopped
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1 tablespoon dried savory
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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0.75 cup crumbled feta cheese
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1.25 cups plain Greek yogurt
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4 large eggs
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sea salt and freshly ground black pepper to taste

Instructions

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.
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.
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.
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.
Preheat the oven to 425 degrees F (220 degrees C).
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.
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
Bake in the center of the preheated oven until golden brown, about 25 minutes.