Summer Moussaka
Cook and Prep Time: 1 hour
Serves: 5-6
You Need
- 1 Eggplant, cut into ½ -inch slices
- 3 Potatoes, cut into ½ -inch slices
- 2 Zucchini, cutting into ½ inch slices
- 2 T Dried Oregano
- Salt & Pepper, to taste
- 1 t Olive Oil
For the Sauce
- 15oz. can Chickpeas, rinsed and drained
- 2 cups French Lentils, cooked
- 28oz. can Crushes Tomatoes
- 1 White Onion
- 5-6 cloves Garlic
- 1 T Dried Oregano
- 1 t Cinnamon
- 1 t Ground Cloves
- ½ cup Vegetable Stock
- 1 t Olive Oil or Vegetable Stock, for sautéing
- Salt & Pepper, to taste
Garnishes
- Chopped Basil
- Chopped Parsley
- Red Chili Flakes
DIRECTIONS
- Rinse and chop your produce accordingly. Preheat your oven to 400˚F. Line 1 large baking tray (or 2 smaller trays).
- Add your potatoes, eggplant, and zucchini to your baking tray. Add dried oregano, salt, pepper, and olive oil. And toss to coat. Roast for 25-30 minutes.
- Make the sauce. To a pot, add you’re the garlic and onion. Cook for 5 minutes, until your onion is translucent. Add oregano, cloves, and cinnamon. Cook for 1-2 minutes, until fragrant. Then, add your tomatoes, chickpeas, and lentils. Simmer for 20 minutes, until thickened. Season with Salt & Pepper to taste.
- Assemble the Moussaka. Alternate layering the potatoes, sauce, zucchini, and eggplants. Garnish with fresh parsley. Enjoy!