Vegetable Moussaka
- 1 cup dry brown lentils, rinsed and sorted
- 2-3 medium eggplants (about 3 lbs. total), peeled
- 3 medium zucchini, sliced thin
- 3 large russet potatoes (1 ½ lb. total), peeled and sliced thin
- 2 cloves garlic, peeled
- 1 onion, diced
- 1 red bell pepper, seeded, cored, and sliced thin
- 2 cans diced tomatoes
- 3 tbsp fresh Italian parsley, chopped
- 1/2 tbsp balsamic vinegar (optional—adds mild sweetness)
- 1 tsp oregano
- 1/2 tsp cinnamon
- Dash of cayenne pepper
- 1/2 cup crumbled feta cheese
- 10 tbsp grated pecorino or parmesan cheese
- 4 tbsp unsalted butter
- 3 tbsp all purpose white flour
- 3 cups milk
- 1 egg, beaten
- 1/4 tsp nutmeg, or more to taste
- Extra virgin olive oil
- Salt and pepper
- Produce
- Eggplants, medium (2)
- Garlic (2 cloves)
- Italian parsley, fresh (3 tbsp)
- Onion (1)
- Oregano (1 tsp)
- Red bell pepper, thin (1)
- Russet potatoes, large (3)
- Tomatoes (2 cans)
- Zucchini, medium thin (3)
- Condiments
- Balsamic vinegar (1/2 tbsp)
- Cooking & Baking
- All purpose white flour (3 tbsp)
- Cayenne pepper (1 Dash)
- Cinnamon (1/2 tsp)
- Nutmeg (1/4 tsp)
- Olive oil, Extra virgin (1)
- Salt and pepper (1)
- Dairy
- Butter, unsalted (4 tbsp)
- Feta cheese (1/2 cup)
- Milk (3 cups)
- Pecorino or parmesan cheese, grated (10 tbsp)
- Refrigerated
- Egg (1)
- Other
- 1 cup dry brown lentils, rinsed and sorted
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published June 2, 2011 (1 year ago).
12 people saved this recipe.
