Eggplant Moussaka w/ Greek Potatoes

Eggplant Moussaka w/ Greek Potatoes

Moussaka Ingredients:

  • 1 medium eggplant sliced into 1/4” thick disks
  • 1 tsp salt
  • 1 (350g) package firm tofu
  • 1 cup unsalted cashews
  • 1 cup water
  • 3 cloves garlic
  • 2 tsp oil
  • 1 medium onion, diced
  • 540mL can lentils, drained and rinsed or 3 cups cooked French lentils
  • 1 tbsp dried oregano
  • 4 cups tomatoes, diced
  • 1/2 tsp pepper
  • 2 sprigs basil leaves

Directions:

Preheat oven to 375⁰F. Sprinkle eggplant with 1/4 tsp of salt. After 5 minutes pat dry with a paper towel. Meanwhile, in a food processor add tofu, cashews, water, garlic and 1/2 tsp of salt. Blend until smooth. On baking trays with parchment add eggplant. Place in oven for 10 minutes. Meanwhile, over medium heat in a large pan, sauté onions in oil until translucent. Add lentils and oregano. Sauté for 5 minutes. Add tomatoes. Sauté until liquid has evaporated, about 10 minutes. Add remaining salt and pepper. In a 13”x9” baking dish spread the lentil mixture. Next, layer the eggplant slices. Then, on top of the eggplant, spread the cashew mixture. Garnish the top with basil and cover in aluminum foil. Bake for 20 minutes. Remove foil and bake for 5 minutes. Serve with Greek potatoes!

Greek Potatoes Ingredients

  • 7 russet potatoes cut into wedges
  • ¼ cup extra virgin olive oil
  • 10 sprigs fresh oregano, chopped
  • 4 garlic cloves, minced

Directions:

Preheat oven to 400F. In a large bowl add all ingredients and mix thoroughly. In a large baking dish add all contents of the bowl. Bake in the oven for 50 minutes, until fork soft. Serve with Eggplant Moussaka.

Print This!
Leave a Reply