Dinner

Vegetable Moussaka is for Dinner.

Vegetable Moussaka takes 120 minutes to prepare.

Vegetable Moussaka takes 45 minutes to cook.

Vegetable Moussaka makes 6 servings.

The ingredients for Vegetable Moussaka are:

1 lbs Eggplant, 4 oz whole green lentils, 2 1/2 C Veg stock, 1 Bay leaf, 3 TBS olive oil, 1 Onion Sliced Onion, 1 Crushed Garlic Clove, 8 oz sliced mushrooms, 14 oz can Chick peas rinsed and drained, 14 oz can chopped tomatoes, 2 Tbs tomato paste, 2 teaspoons dried herbes de provence, 1 1/4 cup plain yogert (I used Fat free) 3 eggs, 1/2 cup cheader cheese, salt and pepper

Here is how you make Vegetable Moussaka:

In a 9 X 13 baking dish, makes 6 servingsslice and salt egg plant in colandar weigh down and leave for 1/2 hour. cook green lentils in stock with the bay leaf about 20 min, until just soft not mushy. Drain mixture remove bay leaf. Heat Tbs oil, onion, garlic, about 5 min in big sauce pan. Add lentils, chick peas, tomatoes, tomato paste, herbs and 3 tbs of water. Simmer gently for about 10 min. Keep sauce warm. Rinse and pat dry egg plant then lightly fry in rest of oil (I needed a lot more oil) brown on both sides. Layer egg plant and sauce until all used up. Beat eggs and Yogert together adding salt and pepper to taste. Poor over mixture, add cheddar cheese then bake at 350 for about 40 to 45 min, until golden brown on top and bubbling. Serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user BFORSTROM.

The nutritional information for Vegetable Moussaka is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 265.6

• Total Fat: 11.2 g
• Cholesterol: 107.7 mg
• Sodium: 843.0 mg
• Total Carbs: 31.9 g
• Dietary Fiber: 6.8 g
• Protein: 11.6 g

The dietary needs meet for Vegetable Moussaka is Vegetarian