Lentils moussaka
Ingredients:
| 150ml | Huile |
| 1l | Eau |
| 1 | Oignon haché |
| 500g | Aubergines en rondelles |
| 1 Gousse | Ail écrasée |
| Au goût | Sel |
| 1 boîte (400 g) | Tomates |
| 250g | Lentilles vertes |
To cover:
| 250g | Green lentils |
| 2 | Eggs, beaten |
| 2tbs. | Soy or Tamari sauce |
| 150ml | White cheese |
| 1/4tsp. | Pepper |
| 2tbs. | Grated parmesan |
Instructions:
- Heat 1 Tbs. of oil in a pan and sauté the onions.
- Add the celery, garlic, tomatoes and their juice, lentils, soy or tamari sauce, pepper, water, cover and let cook for 50 minutes.
- During this time, sprinkle the eggplants with salt and let them in a strainer for one hour. Dry them.
- In a pan, heat the rest of the oil and grill on both sides the eggplant rings.
- Spread the first mixture on the bottom of a pan that goes in the oven, cover with one layer of eggplant rings and repeat this process, finishing with a layer of eggplants on top.
- Mix the eggs and the white cheese, add salt and pepper, sprinkle with parmesan and bake in the oven for 30 to 40 minutes at 350o F.
Yields 4 portions.
COLINET, Christine. La Cuisine végétarienne. Gründ, Paris, 1988, p. 63.
