Vegetarian Moussaka

The Lentils give this dish a great rich color and flavor.

Vegetarian Moussaka

Angie Halten
The Lentils give this dish a great rich color and flavour.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6


  • 1/2 cup red lentils
  • 3/4 cup water
  • 1 cup tomatoes thinly sliced
  • 1 cup eggplant thinly sliced
  • 1 clove garlic finely minced
  • 1 onion finely minced
  • 2 Tbsp olive oil
  • 1 tsp mixed herbs
  • 1 egg
  • 3/4 cup GF cream cheese


  • Sprinkle the sliced eggplant with 1 tablespoon of salt. Leave this to stand for 30 minutes and then rinse off the salt and blot the slices dry with a clean cloth.
  • Cook the lentils and herbs in 3/4 cups of water for 30 minutes.
  • Sauté the eggplant slices, tomatoes, onion and garlic in the oil until soft.
  • Mix the cooked lentils with the rest of the vegetables and place in an 9 x13 ovenproof baking dish.
  • Mix the egg and cheese together then pour over the top of the sautéed vegetables, then bake for at 400°F for 20 to 25 minutes.
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See also
Crispy Brussels Sprout Leaves


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