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Vegetarian Moussaka

🇬🇷 Greece

Servings: 2 Prep: 30 minutes Cook: 1 hour 15 minutes Total: 1 hour 45 minutes

Ingredients

  • 1 eggplant (about 300 g)
  • 1 large zucchini (about 250 g)
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • coarse sea salt
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp fennel seeds, crushed
  • 400 g canned chopped tomatoes
  • 200 g canned cooked brown lentils
  • salt and pepper, to taste
  • 100 g feta cheese
  • 2-3 tbsp pitted kalamata olives
  • 3-4 tbsp grated parmesan cheese
  • 1-2 tbsp flat-leaf parsley, finely chopped

Steps

  1. Slice the eggplant and zucchini, toss with olive oil, oregano, and coarse sea salt, then roast until tender.
  2. Heat olive oil in a pan and sauté the onion and garlic until soft.
  3. Add cumin, smoked paprika, and crushed fennel seeds; stir briefly to release the aromas.
  4. Add the chopped tomatoes and lentils, season with salt and pepper, and simmer to form a sauce.
  5. In a baking dish, layer the roasted eggplant and zucchini with the lentil-tomato sauce.
  6. Top with crumbled feta, kalamata olives, and grated parmesan.
  7. Bake until golden and bubbling.
  8. Garnish with chopped parsley before serving.

Source: www.madamecuisine.de