I'm not sure what possessed me to decide to start a labor intensive Mediterranean delicacy halfway into a monster cold. But I did. And boy was I glad to have leftovers to soothe me through the remaining days of my viral sentence.
Yes, this is going to take a while, but really worth it, I promise.
Ingredients
1 cup dry green lentils
2 cups water
2 tablespoons olive oil
2 zucchini, cut into half moons
1 large onion, finely diced
4 cloves garlic, minced
1 teaspoon ground cinnamon
2 teaspoons mixed ground Moroccan spices
2 tablespoons tomato paste
1 28-ounce can diced tomatoes
olive oil
1 large eggplant, sliced lengthwise into 1/2 inch slices
salt and pepper
4 small russet potatoes, peeled and cubed
1 cup cashews, finely ground
2 tablespoons non-dairy butter
Splash non-dairy milk
1 handful parsley, finely minced
salt and pepper
Method
Preheat oven to 350 degrees, about halfway through this process
First, put lentils on to boil with 2 cups water and big pinch of salt. Once boiling, lower heat and simmer until the water is absorbed and lentils are tender.
While that's going, cover the potatoes with water and pinch of salt and boil until soft. Drain and put aside when done.
While those two are boiling away,heat 1 tablespoon olive oil in a large pot and saute zucchini until golden brown. Remove from pot.
Add another tablespoon of olive oil to the pot. Saute onion until soft. Add garlic and saute one more minute. Add cinnamon, Moroccan spices and tomato paste.
Saute for one more minute. Add diced tomatoes, a pinch of salt, a pinch of pepper and a tiny pinch of sugar, and bring to a boil.
Once boiling, add cooked, tender lentils to the tomatoes and simmer for 15 minutes.
While that's simmering, heat a griddle or large sauce pan. Brush the eggplant slices with a bit of olive oil and season with salt and pepper. Fry until cooked through, and a bit soft. Repeat with all the slices and set aside.
Finally, mash potatoes. Add ground cashews, butter, splash of milk and parsley. Mix and season to taste with salt and pepper.
Assemble Moussaka in a casserole dish. First layer the bottom with eggplant slices, then generous heaps of the lentil/tomato mixture, then top with sprinkling of zucchini, then the rest of the eggplant. Spoon the mashed potatoes on top and smooth into an even layer.
Pop in the oven and let bake for 40 minutes while you take a short nap.
Serve piping hot.
Image © Yvonne Penzakov for BitchBuzz.com