Healthy & Wholesome Lentil & Eggplant Vegetable Moussaka
Moussaka is a favourite Greek/Mediterranean dish that is similar to lasagna. If you have never tried Moussaka before it is super tasty, creamy, and all-around delicious with layers and layers of goodness.
Traditionally Moussaka is made with meat and béchamel sauce. But we made a lighter and healthier version using lentils and Exotic Bazaar's Tagine Moroccan Recipe Base.
You Will Need:
- 3 Large eggplants
- 1kg Potatoes peeled & quatered
- 400g Cooked brown lentils
- 2 Garlic cloves
- Olive oil
- 1 Jar of Tagine - Moroccan Recipe Base
- Sea salt & pepper to sprinkle
- Knob of butter and/or splash of milk for the mashed potatoes (optional)
- Fresh herbs for garnish
1- Preheat oven to 180°C.
2- Boil the potatoes until cooked
3- Peel the potatoes skin. Add salt, pepper, garlic, and olive oil, then mash them together until smooth. (Add butter and/or milk for a smoother consistency).
4- Remove the stalks from the eggplants and cut them lengthways into 1 cm thick slices.
5- Drizzle some olive oil and pan fry until browned on both sides
6- To assemble Moussaka, use a Tagine or baking dish.
7- Start with a layer of eggplants. Then add an even layer of mashed potato. Next, add half a jar of Exotic Bazaar Tagine and half the cooked lentils, smooth out with a spatula. Repeat with another layer and finish with mashed potatoes.
*You can have more layers as you wish but always make sure you finish off with the mashed potatoes as the top layer.
8- Bake in the oven for about 30 minutes or until golden brown.
Watch the video and follow along with Gila: