Have you ever discovered a food that you would like to eat over and over again? Well, I have. I simply adore the moussaka in all its forms: with meat or no meat, with potatoes or no potatoes, with eggplants.. It doesn’t matter. All variations are good.
The recipe I cooked today is new and, when I read it, I was amazed by the diversity of flavors. All those spices were telling me that I would get a very tasteful dish indeed.
Give it a try and you won’t be dissapointed.
3 oz red lentils
1 medium onion, chopped
1 garlic clove
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
7 oz canned tomatoes (I always use tomatoes canned by my mother-in-law, they are delicious)
1/4 tsp cinnamon
1/4 tsp allspice
4 oz potatoes
1 medium eggplant
4 oz creamy cheese, low fat
1 small egg
1 oz Feta cheese
salt and pepper
4 tomato slices
14 oz water
Preparation time: 30 minutes
Cooking time: 1 hour
This is how you can do it:
Preheat the oven at 360° F.
In a large pot, simply put the lentils
the garlic clove
the bay leaf
the thyme (crumble it between your fingers)
and the allspice
and cover all with the water.
Bring it to a boil, cover the pot and let it cook for about 10 minutes.
After that add the tomatoes
and the eggplant
This is how the moussaka looks at this point
Cover the pot again and let it boil for another 20-25 minutes, until the lentils and vegetables are cooked and there is only little liquid left.
Meanwhile beat the egg
combine it with the creamy cheese
and the feta cheese
Transfer the vegetables into a baking dish
cover all with the cheese mixture, then arrange the tomato slices. Sprinkle some pepper and put it into the oven.
Bake it for about 25-30 minutes until the surface becomes a little brown.
Although it looks very tasty, I strongly advise you to let it cool before you eat it. 🙂