Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Eggplant & Lentil Moussaka


Makes 6 generous servings


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



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
jenellebaur's picture

Top Recipe Keepers

Share with Facebook