Vegetable Moussaka
- 2 medium eggplants, about 1 lb 8 oz (70g), cut into ½ in (13mm) slices
- 2 zucchini, cut into ½ in (13mm) slices
- 2 onions, cut into ½ in (13mm) half-moons
- 2 red bell peppers, seeded and cut into ½ in (13mm) wide strips
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme
- One 14.5 oz (411g) can chopped tomatoes
- One 15 oz (420g) can lentils, drained and rinsed
- 2 tbsp chopped parsley
- 1¼ cups Greek-style yogurt
- 2 large eggs, lightly beaten
- Pinch of paprika
- 3 oz (85g) feta cheese, crumbled
- 2 tbsp sesame seeds
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplants, about 1 lb 8 oz (70g), medium (2)
- Lentils (1 15 oz (420g) can)
- Onions (2)
- Parsley (2 tbsp)
- Red bell peppers (2)
- Thyme (1 tbsp)
- Tomatoes (1 14.5 oz (411g) can)
- Zucchini, cut into 1/2 in (13mm) slices (2)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (4 tbsp)
- Paprika (1 Pinch)
- Salt and freshly ground black pepper (1)
- Sesame seeds (2 tbsp)
- Dairy
- Feta cheese (3 oz)
- Greek-style yogurt (1 1/4 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on cookstr.com
Social Stats
35.8Rating
1-100
1-100
1Tweets
34Facebook
Shares
Shares
25StumbleUpon
Views
Views
19PinterestPins
Recipe Stats
Published October 4, 2011 (1 year ago).
13 people saved this recipe.
