If all vegetarian dishes tasted this good, I would not think twice about giving up chicken. That statement is a cop out and really annoying to some people but I mean it. This is a great dish. A bit high on the calorie count because of the frying of the eggplant plus the carb content but it is also well-balanced for protein. Even if you are skeptical, trust me and try this once and you will be hooked.
Note: I haven’t taken any pictures of this dish. Will remedy that next time I make it.
Vegetable Musakka (Vegetarian recipe)
- 1 lb eggplant (one large, or two smaller), cut to 1/2 inch slices
- 4 oz green lentils, 4 oz
- 2 and 1/2 cup vegetable stock (preferably homemade, low or no salt version of off the shelf)
- 1 dried bay leaf
- 3 Tbsps olive oil
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 8 oz, oyster or crimini mushrooms, sliced
- 14-oz can garbanzo beans, rinsed and drained
- 14-oz can, diced tomatoes,
- 2 Tbsps tomato paste
- 2 tsps Herbes de Provence
- 1 and 1/4 cup non-fat yogurt
- 3 eggs
- 1/2 cup cheddar, grated
- Salt and pepper, to taste
In a deep bowl water, soak the eggplants with salt for 30 minutes. Put a plate on top to help soaking.
Meanwhile, in a saucepan, simmer the stock with lentils and bay leaf for 20 minutes. Drain.
Heat 1 tbsp. of oil in a saucepan. Sauté the onion and garlic for 5 minutes. Stir in lentils, mushrooms, garbanzo beans, tomatoes, tomato paste, herbs and 3 tbsps of water. Simmer for 10 minutes, stirring occasionally.
Preheat the oven to 350F.
Drain the eggplant slices and pat dry. Heat the remaining oil in a frying pan and cook the slices in batches for 3-4 minutes, turning once.
Arrange a layer of eggplants in the bottom of a 9×13 dish, then spoon a layer of lentil mixture on top. Continue layers until all eggplants are gone.
Beat the yogurt and eggs and pour over the layered veggies. Sprinkle with cheese and bake for 45 minutes until golden brown.
Makes 8 very generous servings.
Here are the nutritional facts: