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.

Course dinner, Main Course

Cuisine israeli

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 2 hours 30 minutes

Servings

Calories 520kcal

Ingredients

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

Topping

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

Instructions

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.

Nutrition