This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour and not all-purpose flour in this dish.
"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor." -Roger Verge, Chef
I was teaching a cooking class at The Goldring Center for Culinary Medicine recently and one of the participants mentioned making moussaka with lentils (we had been working with lentils). Suddenly, I had a craving to make this recipe and it is really delicious. My wife said, "Who needs lamb for moussaka?" and she is an avowed lamb lover.
There are multiple steps to this dish, but each is pretty simple and if you make a double batch, there's a lot for leftovers.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Multiplying this recipe should be done using additional Pyrex casserole dishes of the same size.
|1 medium||eggplant (about 16 ounces)|
|spray olive oil|
|4 tsp||olive oil (divided)|
|1 large||white onion (diced)|
|1/2 tsp||ground cinnamon|
|1/4 tsp||ground nutmeg|
|1/8 tsp||ground cloves|
|1/8 tsp||dried marjoram|
|1/8 tsp||dried tarragon|
|1 tsp||dried basil leaves|
|1 tsp||dried oregano leaves|
|2 tsp||red wine vinegar|
|2 15 ounce can||no salt added diced tomatoes|
|2 Tbsp||all purpose flour or garbanzo flour|
|1 cup||2% milk|
|8 ounces||red or Yukon gold potatoes (sliced thinly)|
|4 ounces||provolone cheese|
Preheat the oven to 325°F.
Thinly slice the eggplant and place on a cookie sheet lined with non-stick foil. Spray lightly with olive oil and roast for 20 minutes. Turn once during roasting. Remove and let cool.
While the eggplant is roasting, place 2 teaspoons of the olive oil in a large skillet over medium high heat.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the lentils, cinnamon, nutmeg, cloves, marjoram, tarragon, basil, oregano, vinegar, honey, salt, tomatoes, and water.
Stir and reduce the heat. Simmer for 30 minutes. Stir occasionally.
While the lentils are cooking, line a 10 inch oblong Pyrex dish with foil.
When the lentils are almost soft, place the remaining 2 teaspoons olive oil in a small saucepan over medium heat. When the oil is hot, add the flour.
Whisk well and cook the flour for about 1 minute.
Add the milk slowly while whisking. Cook for about 3 to 5 minutes until thick, whisking continuously.
Place half of the eggplant in a layer at the bottom of the Pyrex dish.
Top with a layer of half of the potatoes.
Add half of the lentil mixture and smooth out into a thin layer.
Add the provolone cheese in a layer.
Add the remaining eggplant and then a layer of the remaining potatoes.
Add the remaining lentil mixture and then top with the white sauce.
Cover with foil and bake for 35 minutes covered.
Uncover and cook for another 10 minutes.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 469||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 67g||23%|
|Dietary Fiber 23g||77%|
|Vitamin A 10%||Vitamin C 64%|
|Calcium 41%||Iron 36%|
|Vitamin K 20 mcg||Potassium 1567 mg|
|Magnesium 136 mg|