Make this moussaka in one pot, keep it light with yogurt and lentils, you won’t believe how good it is.
One Pan Moussaka
Traditionally moussaka is much more difficult to make and is usually made with ground meat and rich creamy sauce. Even though we lightened the sauce, it still needs dairy so we made our kosher easy mousaka with lentils instead of ground meat. If you don't like lentils you can also use grated cauliflower, chopped mushrooms or chickpeas.
- 1 (1 pound) eggplant cut into 1-inch cubes
- 1 medium onion thinly sliced
- 1 cup fresh parsley roughly chopped
- 2 tablespoons extra virgin olive oil
- ¼ cup tomato paste
- 6 cloves garlic thinly sliced
- 2 tablespoons baharat or ras el hanout
- ½ teaspoon red chili flakes optional
- Kosher salt
- Fresh pepper
- 1½ cups cooked lentils
- 1 (15-ounce) can whole peeled tomatoes with their juices
- 1½ cups water
- 2 cups plain low fat Greek yogurt
- 3 large egg yolks
- 1 ½ tablespoons whole wheat flour
- 2 cloves garlic minced
- 2 cup grated Parmesan cheese
- Garnish: pine nuts feta, parsley, red pepper flakes
- Preheat oven 450℉.
- On a deep roasting pan toss eggplant, onion, ½ cup parsley, evoo, tomato paste, garlic, spices half salt and pepper and mix well. Roast until browned stirring halfway through. About 20 minutes.
- Remove from oven and add the lentils and the whole tomatoes, crushing with your hands. Stir in the water, taste to adjust seasoning and mix well. Return to oven and bake for another 30 minutes, stirring half way through. Remove from oven and turn up temperature to 475℉.
- Meanwhile, in a bowl whisk together the yogurt, egg yolks, flour, garlic, and half the parmesan with ¼ teaspoon salt and pepper. Once ready, spoon mixture over eggplant, gently spreading to cover. Top evenly with remaining Parmesan and optional garnishes.
- Bake until golden and bubbling, 15 to 20 minutes. Let cool before serving.
Calories: 520kcal | Carbohydrates: 49g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 180mg | Sodium: 730mg | Fiber: 14g | Sugar: 23g