Lentil and Eggplant Moussaka
Prep Time: 35 min
Cook Time: 75 min
Ingredients
- ✓ 1 (1 1/2 pound) eggplant, cut into 1/4-inch slices
- ✓ 1 pound tomatoes, stems removed
- ✓ 2 tablespoons olive oil
- ✓ 2 medium onions, minced
- ✓ 3 cloves garlic, minced
- ✓ ½ cup beluga lentils
- ✓ 2 tablespoons tomato paste
- ✓ 1 ½ cups vegetable broth
- ✓ 1 ½ pounds zucchini, chopped
- ✓ 1 tablespoon dried savory
- ✓ 1 teaspoon ground cinnamon
- ✓ 1 teaspoon ground cumin
- ✓ ¾ cup crumbled feta cheese
- ✓ 1 ¼ cups plain Greek yogurt
- ✓ 4 large eggs
- ✓ sea salt and freshly ground black pepper to taste