Summer Moussaka

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


  • Chopped Basil
  • Chopped Parsley
  • Red Chili Flakes


  1. Rinse and chop your produce accordingly.  Preheat your oven to 400˚F.  Line 1 large baking tray (or 2 smaller trays).
  2. 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.
  3. 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.
  4. Assemble the Moussaka.  Alternate layering the potatoes, sauce, zucchini, and eggplants.  Garnish with fresh parsley.  Enjoy!

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