Jenna's Treats & Eats: Moussaka
- Jenna McKay
- Apr 28, 2016
- 2 min read

Hey everyone!
I know now that the weather has finally started to warm up and we’re all starting to think about moving away from our ovens and towards our BBQs, but I just had to share this one last cold weather recipe while there’s still a bit of a chill in the air.
My sister has been wowing our family with this moussaka recipe for years now and I finally got a hold of the recipe and starting making it myself. Packed full of yummy vegetables, lentils and cheese this vegetarian dish will be a hit even with the pickiest of eaters.
While it is definitely one of the more time consuming recipes I’ve shared (you’re going to want to set aside a couple hours for this one) I guarantee that the end result is worth it.
Ingredients
1 large eggplant
2 large zucchini
2 potatoes
1 medium onion
1 clove of garlic, chopped
1 Tbsp olive oil
1 can diced tomatoes
1 can lentils, drained with the juice reserved
1 tsp dried oregano
1 cup crumbled feta cheese
Salt and pepper to taste
1 ½ Tbsp butter
2 Tbsp flour
1 ¼ cup milk
Pepper, to taste
Pinch of nutmeg
1 egg, lightly beaten
¼ cup parmesan cheese
Directions

- Thinly slice the eggplant (a mandolin really helps speed up this recipe), sprinkle with salt and set aside for 30 minutes. Thinly slice the zucchini, potatoes and onion. Keep each ingredient in a separate bowl and set aside. Rinse the eggplant and pat dry.
- Preheat your oven to 375 degrees.
- In a large skillet heat the olive oil over medium high heat. Lightly brown both sides of the eggplant, zucchini and potatoes, working in batches and adding more oil as needed.
- Sauté the onion and garlic until they just begin to brown. Stir in tomatoes, lentils, half of the juice from the lentils, oregano and salt and pepper. Bring the mixture to a boil then reduce the heat, cover and let it simmer for 15 minutes.
- In a large casserole dish layer 1/3 of the eggplant and zucchini, and of 1/2 the potatoes, feta and tomato mixture. Repeat and top with the last of the eggplant and zucchini.
- Cover with foil at bake for 25 minutes.
- While the moussaka is baking combine butter, flour and milk in a small saucepan. Bring to a slow bowl, whisking regularly until thick and smooth, add pepper and nutmeg. Remove from heat and let cool for 5 minutes, then stir in the lightly beaten egg.
- Once the veggies are finished baking, pour the sauce over top and sprinkle with parmesan cheese. Return to the oven, uncovered, for 25 minutes.
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