This week the GFGF-group cook with eggplant as we did on October, 9th last year. I chose
because I didn’t prepared any until now. Instead of ground meat I used lentils to cut down meat consumption.
Don’t miss the dishes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.
Yield: 4 Servings
Instead of ground meat lentils are used in this lentil moussaka.
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 red pointed bell pepper, deseeded, cubed: 217 grams
- 1 tablespoon olive oil
- 175 grams red lentils *
- 150 ml red wine
- 400 g chopped tomatoes, canned
- 1 tablespoon oregano, fresh, chopped; Ulrike: dried
- 2 large eggplants, about 600 grams, sliced lengthwise in slices 1 cm thick
- 200 ml cooking cream, 15% fat
- 1 egg, size M
- 200 g low-fat cream cheese
- 50 grams Parmesan, grated
- black pepper, freshly ground
modified by Ulrike Westphal from:
- Preheat the oven to 220 °C/428 °F
- In a large saucepan, heat 1 tablespoon of oil. Fry the onions, garlic and peppers until soft. Add lentils, red wine and tomatoes. Bring to a boil. Season with salt, pepper and oregano. Simmer for about 30 minutes until the lentils are soft.
- Meanwhile place the slices on a baking tray lined with baking paper, brush very thinly with oil and roast in the oven for about 20 minutes.They should be lightly browned – extend the baking time if necessary. Check that they do not burn.Remove the roasted eggplants, set aside and turn the oven down to 200 degrees.
- In a small, high bowl, whisk together the cooking cream, egg and cream cheese. Season with salt, pepper and nutmeg.
- In a baking dish, alternate layers of lentil sauce and eggplant slices. Finish with a layer of eggplant. Pour the cream cheese sauce on top. Bake in the oven for about 30 minutes. Meanwhile, grate the parmesan cheese. Garnish the baked moussaka with the fresh parmesan
total: 1 hour
preparation: 25 minutes
cook/bake: 30 minutes
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