Lentil Moussaka
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large or 2 medium eggplants (approx 380g), sliced about 3mm thick
  • 1 onion, finely chopped
  • 2 teaspoons extra virgin olive oil, plus 2 teaspoons extra
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • 1 large zucchini (140g), finely chopped
  • 180g (1½ cups) of pumpkin, finely chopped
  • 1½ x 400g cans of chopped tomatoes
  • ½ cup dry puy lentils*
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 2 teaspoons vegetable stock powder (I use Massel)
  • 240g (1 cup) Greek yoghurt*
  • 1 egg*
  • 2 tablespoons fresh parmesan cheese, grated*
  • *see below recipe for vegan alternative
  1. You will need a 4-6 cup casserole or baking dish, preferably ceramic, to bake the moussaka in
  2. Sprinkle eggplant slices with salt. Sit in a colander for 30 minutes, then wash well to rinse off the salt
  3. Meanwhile, make the sauce:
  4. Heat a large frying pan over medium heat. When hot, add onion and olive oil and sauté the onion until browned
  5. Add garlic and sauté for 2 minutes
  6. Add tomato paste and cook for 2-3 minutes
  7. Deglaze pan with red wine (allow wine to bubble until the alcohol evaporates), then add zucchini and pumpkin
  8. Finally add the tomatoes and rinse out the empty tomato tin with about 1 cup of water; then add the lentils, oregano, cinnamon, allspice and stock.
  9. Bring to the boil, then simmer over medium-low heat, covered, for about 40 minutes until the lentils are cooked
  10. Preheat oven to 200 degrees C. Line a baking tray with greaseproof baking paper
  11. While the lentils are still cooking, rinse off the eggplant, brush with extra olive oil and bake in the oven for 15 minutes until lightly browned
  12. In a medium sized bowl, whisk together the egg and yoghurt (yoghurt sauce) and set aside
  13. Cover the base of a casserole dish with a third of the cooked eggplant
  14. Spoon half of the lentil sauce over the eggplant, then cover with another third of the eggplant
  15. Add another layer of lentil sauce and cover with the final third of the eggplant
  16. Spread the yoghurt sauce evenly over the final eggplant layer to cover completely and sprinkle parmesan cheese over the top
  17. Bake in oven for about 30 minutes, until the top has turned golden brown (if it starts to brown early, turn the oven temperature down)
  18. Allow to sit for about 10 minutes before slicing
  19. Serve with salad or steamed greens
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/04/11/lentil-moussaka/