Delicious vegetarian moussaka with yoghurt, parmesan and feta topping
Quick delights for anytime
Our vegetarian moussaka has always been a winner but has been truly elevated to new heights with this fantastic combination of yoghurt, parmesan, and feta instead of the more traditional bechamel. The inspiration came from the ever inspiring @yotam ottolenghi who never ceases to surprise and delight me…. the only compensation for the long distance apart!
Yield: 4 to 6 servings
Total time: 2 hours
For the eggplant and lentil mixture:
2 or 3 eggplants (aubergines) (680 grams), cut into 1-inch/3-centimeter cubes
450 grams cooked puy lentils – brown will do to…puy are just extra luscious!
Add the eggplant, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice or so with a spoon, 30 to 35 minutes.
Remove from the oven and add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the vegetable stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich, and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lentil and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley
Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.
Here are some interesting links for you! Enjoy your stay :)