- Prep Time: 10
- Cook Time: 75
- Total Time: 1 hour 25 minutes
- Yield: Serves 6 1x
- Cuisine: Meditterannean Diet
2–3 small-medium eggplants sliced thinly lengthwise
3–4 tbsp extra-virgin olive oil
Salt and pepper to taste
For the tomato sauce
1 tbsp extra-virgin olive oil
1 onion chopped
2 garlic cloves minced
2 cups cooked chickpeas or canned, rinsed and drained
2 cups cooked brown lentils or canned, rinsed and drained
1– 28oz can crushed tomatoes
1– 28oz can diced tomatoes
2 tbsp salted herbs
2 tbsp dried parsley
1 tbsp dried oregano
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp fennel seeds
4 cups fresh baby spinach leaves
For the cheesy topping
1 cup plain Greek yogurt
1/2 cup ricotta cheese
1/2 cup feta cheese
1/4 cup whole milk
2 large eggs
1/4 tsp ground white pepper
1 cup grated sharp cheddar cheese
Preheat your oven to 400°F.
Brush a large 18″ x 26″ baking sheet with a little bit of olive oil and then arrange the eggplant slices on it.
Brush the tops of the slices with more olive oil, sprinkle generously with salt and pepper and bake in the preheated oven for 15-20 minutes, flipping the slices once halfway through cooking, until the eggplant is softened and slightly golden. Remove and let cool until ready to use. Once eggplant is out of the oven, lower temperature to 350°F
While the eggplant is in the oven, place the cooked chickpeas and lentils in the bowl of your food processor and process on pulse until they reach a coarse grain consistency. Set aside.
Heat a tablespoon of olive oil in a large saute pan set over medium heat; add the onion and garlic and cook for 3-4 minutes, until softened and fragrant.
Add the canned tomatoes (crushed and diced), chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper and fennel seeds. Stir well, bring to a simmer, cover and simmer gently for 10 to 15 minutes, stirring from time to time. Then, stir in spinach leaves and cook until just wilted. Remove from heat.
Spread a thin layer of the sauce at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. Cover with more sauce, followed by another layer of eggplant slices. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce.
In your food processor or blender, combine the Greek yogurt, ricotta and feta cheeses, milk, eggs and ground white pepper. Process on high until well blended then pour this mixture over the final layer of tomato sauce. Sprinkle with the grated cheddar cheese and bake your moussaka in the preheated oven for about 45 minutes, until the top is golden brown.
Take your moussaka out of the oven, allow it to rest for 5 to 10 minutes, then hit it with a little bit of chopped parsley, if desired, and serve.
- Calories: 487
- Fat: 22g
- Carbohydrates: 51g
- Protein: 27g