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Eggplant & Lentil Moussaka

Notes: 

Makes 6 generous servings

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Ingredients: 

2 medium eggplants, sliced 1/4 inch thick (to yield ~ 2lbs sliced eggplant)
1/2 cup (90gm) lentils
2 cups vegetable stock
1 bay leaf
2 tablespoons extra virgin olive oil
8 ounces fresh tomatoes, cored and diced
1 onion, cut in half and sliced thinly
4 cloves of garlic, minced
1 10oz package sliced fresh portobello mushrooms
1 (14.5 ounce) can garbanzo beans, drained & rinsed
1 (14.5 ounce) can diced tomatoes
2 tablespoons tomato paste
4 whole cinnamon sticks
1 1/4 cups (280gm) fat free plain Greek yogurt
3 eggs
3 oz freshly grated pecorino romano cheese (or other hard grating cheese)
salt and fresh ground black pepper to taste


 

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