Lentil Moussaka with Herbed Yogurt
Method
Roast the vegetables: Preheat the oven to 220°C. Arrange the eggplant slices and potato on baking trays. Brush lightly with olive oil and season with salt and black pepper. Roast for 15–18 minutes, turning once, until tender and lightly golden.
Prepare the lentil filling: Heat the remaining olive oil in a large skillet. Add the onion and cook for 4–5 minutes. Add the garlic, cumin, oregano, smoked paprika and cinnamon and cook for 30 seconds. Stir in the lentils and passata and simmer for 10 minutes until thickened.
Make the yogurt topping: Whisk together the Greek yogurt, egg and half the Parmesan. Stir in half of the fresh parsley and mint. Season with black pepper.
Layer: Reduce the oven to 190°C. Spread a layer of lentil sauce in a baking dish. Add a layer of roasted potato, followed by eggplant. Repeat with the remaining lentil sauce and vegetables, finishing with the yogurt mixture.
Bake: Sprinkle with the remaining Parmesan and bake for 25–30 minutes until the top is golden and lightly set. Rest for 10 minutes before serving. Finish with fresh mint and parsley.
Vegan option: Replace the Greek yogurt with 120 g unsweetened soy yogurt, the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water, and Parmesan with 2 tbsp nutritional yeast. This lighter Mediterranean moussaka replaces the traditional meat filling with hearty lentils while keeping the layered eggplant, potato and creamy topping that make the dish so comforting. Cinnamon, oregano and cumin give the lentil sauce a warm, aromatic depth.
Nutrition Facts
Per serving
