All the rich flavors of Greek cooking without the fat, cholesterol, and calories!
Moussaka
Serves 12
Prep time: approx. 2 hours
INGREDIENTS: (please use organic for your health's sake!)
·
5 large russet potatoes,
peeled and cut into chunks
·
4 cloves garlic, peeled
·
¼ cup plus 2 Tbs. olive
oil, divided; or use veg. broth or water
·
1 large onion, chopped
·
3 Tbs. dried oregano
·
2 15-oz. cans chopped
tomatoes
·
⅔ cup green lentils
·
1 bay leaf
·
1 cinnamon stick
·
2 medium eggplants,
sliced
·
2 small zucchini, sliced
·
3 tomatoes, thinly
sliced
·
1 8oz. pkg. Daiya
Mozzarella style cheese
·
Salt and pepper to taste
METHOD:
1. Cook potatoes and garlic in boiling salted
water 10 minutes, or until soft. Drain, and reserve liquid. Mash with 1/4 cup
olive oil and 2 cups cooking liquid. Season with salt and pepper.
2. Heat 2 Tbs. olive oil in saucepan over
medium heat. Add onion and oregano, and sauté 5 minutes. Add tomatoes, lentils,
bay leaf, cinnamon stick, and 3 cups of the potato cooking liquid. Cover,
reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender.
Remove bay leaf and cinnamon, and purée lentils in food processor until chunky.
Season with salt and pepper.
3. Place eggplant slices on paper-towel-lined
baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.
4. Preheat oven to 350˚F. Coat 3” deep 13- x
9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into
bottom. Top with eggplant, followed by zucchini and tomatoes. Spoon 2 cups
lentil mixture over top, then top with the Daiya cheese. Spread half of
potatoes over this mixture. Top with remaining eggplant, and lentil mixture.
Spread remaining potatoes over top, making sure to cover completely. Bake
uncovered for 1 hour, or until top is browned. Allow to sit out of the oven for10
minutes before serving.
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~ Shelley