GLUTEN FREE/VEGAN MOUSSAKA
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Submitted by: Sylvie Huard-Montgrain of Limoges, ON. Winner of a $50 Farm Boy™ Gift Card. Note: For those who are not vegan, you can sprinkle the top with shredded Parmesan cheese.
GLUTEN FREE/VEGAN MOUSSAKA
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted by: Sylvie Huard-Montgrain of Limoges, ON. Winner of a $50 Farm Boy™ Gift Card. Note: For those who are not vegan, you can sprinkle the top with shredded Parmesan cheese.
Ingredients
Servings:
Units:
Instructions
  1. Pre-heat oven to 400F. Peel and cut eggplant into 1 cm thick disks. Place eggplant slices on a parchment-paper covered baking sheet. Brush eggplant with a bit of olive oil and sprinkle with salt on both sides. Let stand for about 15-30 minutes. Blot with paper towel to remove excess water. Place the eggplant in the oven at 400F about 10-15 minutes or until lightly golden. Remove from oven and cool down.
  2. Sprinkle zucchini with salt and bake at 400F for about 10-15 minutes or until lightly golden. Remove from oven and let it cool down.
  3. Cook potatoes with 1 clove garlic in boiling water until tender. Drain and reserve the liquid. Mash potatoes by adding a bit of olive oil and some of the potato liquid to achieve the desired consistency. Season with salt and pepper to taste.
  4. Over medium heat, in a saucepan add about 2 tbsp. of olive oil. Add onions, cook until tender. Add lentils and the 3 remaining cloves of garlic and cook until tender. Add chopped tomatoes, tomato paste and all the herbs and spices. Simmer until some of the liquid has evaporated and mixture is thick.
  5. Assembling the moussaka: • Begin by layering the bottom of a baking dish with the potatoes • Next, add a layer of eggplant and zucchini • Next, add a layer of lentils • Repeat the process – a layer of potatoes, a layer of eggplant and zucchini, and finish with a layer of potatoes • Place moussaka in the oven (350◦C) for about 45 minutes to 1 hour
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