My sister, Marcia, called me raving about a healthy vegetable moussaka she made. She’s recently gone vegetarian, actually nearly vegan, and always has a new dish to share with me. Of course, I demanded her recipe. It’s been neatly tucked away for several months and I finally made it last week.
I now understand what all the fuss was about. Marcia has served this dish to dinner guests and I’d do the same. Of course, Joe and I loved this gluten-free, sugar-free moussaka right out of the oven. It was even better when we had the leftovers the following night.
Sisters…
If you met Marcia, you might at first mistake her for Angelina Jolie, which makes me want to stand across the room from her instead of next to her. “Don’t hate me because I’m beautiful,” should be her motto. Instead, though, her inner beauty shines even brighter than her external beauty. It made it easy to reconcile my envy.
Marcia’s giving heart is always willing to share whatever she has with you. She may not have planned to make dinner for an unexpected guest but happily runs out to the store and throws together a nourishing meal. Whenever we fly home, she offers her lush guest room to Joe and I along with her car. Her refrigerator is stocked with foods we love and she rearranges her schedule to spend time with us.
The name Marcia means ‘Brave.’ How true. I’ve seen her stand strong in situations that would have leveled me. Though she’s my baby sister, I learn from her every time we talk.
Though she’s 1000 miles away, there’s something that connects me to her when I make food she loves. It’s the same closeness I feel when I make favorite variation of my Grandma Ruth’s Rice Pudding or Fresh Apple Cake inspired by Martha Rose Shulman.
Somehow, food bridges the miles. And my heart is grateful.
This recipe originally came from Fat-Free Vegetarian
Find more recipes at Hearth & Soul, Pennywise Platter, Fight Back Friday and Vegetarian Foodie Fridays.
This recipe was adapted from Fat-Free Vegetarian.
Ingredients
- 1 (1 pound) eggplant, sliced 1/4 inch thick
- 1/2 cup French green lentils (puy lentils)
- 2 1/2 cups vegetable stock
- 1 bay leaf
- 8 ounces roma tomatoes, cored and diced
- 2 tablespoon extra vigrin olive oil
- 1 onion, cut in half and sliced in moons
- 1 clove of garlic, grated on a microplane
- 3 cups cremini mushrooms, sliced
- 1 (14.5 ounce) can garbanzo beans, drained & rinsed
- 1 (14.5 ounce) can choppped tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons fresh chopped basil
- 1 1/4 cups low-fat plain yogurt
- 3 eggs
- 1/2 – 3/4 cups freshly grated parmesan reggiano
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 350F.
- Place eggplant slices in a collander and sprinkle with kosher salt. Toss to cover. Place collander in sink and let them drain while preparing the rest of the recipe. This removes the bitter juices from the eggplant.
- Pick over lentils and rinse. Place the lentils, stock, and bay leaf in a saucepan. Cover, bring to a boil, and simmer for 30 minutes or until lentils are just tender. Keep warm.
- Heat olive oil in a large, steep sided saute pan over medium low heat. Add onion and cook for 8 – 10 minutes until translucent. Add garlic and cook for another minute or until fragrant. Drain lentils, reserving stock, and add to pan along with chickpeas, mushrooms, fresh and canned tomatoes, tomato paste, and basil. Bring to a boil, cover, reduce to a simmer and cook for 10 minutes. If sauce gets too thick, add a few tablespoons of reserved vegetable broth.
- Rinse eggplant slices and pat dry with paper towels. While sauce is cooking, heat remaining olive oil in a second large non-stick pan over medium high heat. Cook eggplant for about 5 minutes, turning once.
- Taste the lentil mixture and season to taste with salt and pepper. Place one layer of the cooked eggplant in the bottom of a 9 x 13 baking dish. Top with half of the lentil mixture. Repeat.
- Whisk together eggs and yogurt until mixed. Season with salt and pepper. Pour yogurt mixture on top of moussaka and top with grated parmesan cheese. Bake for 45 – 50 minutes, until top is lightly browned.
Debi
posted on September 15, 2010 at 10:46 pm
Oh that looks so good! I will have to try that when my husband stops flirting with a vegan diet. I love moussaka and haven’t thought to try to make it in a long time. Thanks for reminding me and to your sister for sharing the recipe!
[Reply]
Celiacs in the House
posted on September 16, 2010 at 5:43 am
Amy
I just love what you said about your sister. She sounds like a special person. I had the same problem growing up–my little brother was always prettier than me. Blond curls, chubby cheeks, pretty smile. Oh well, at least he doesn’t look like Angelina Jolie now. I was tempted by some beautiful eggplant at the farmers’ but had no idea what to do with it. I think I know now.
Wendy
[Reply]
Amy Reply:
September 18th, 2010 at 12:21 pm
@Celiacs in the House, Eggplant is one of those veggies you need a plan for, huh? Sometimes I broil it, other times I grill it. But it’s not at all like broccoli or cauliflower. Those are no brainers.
[Reply]
April L.
posted on September 16, 2010 at 8:06 am
I hate eggplant, but I loved reading about your sister!
[Reply]
Ricki
posted on September 16, 2010 at 10:32 am
Sounds like you two have such a lovely relationship! And the moussaka sounds great, too!
[Reply]
Valerie @ City|Life|Eats
posted on September 16, 2010 at 12:36 pm
The moussaka sounds awesome, and I love how you talked a little bit about your sister
Great post 
[Reply]
Bettie@wineablegifts
posted on September 16, 2010 at 12:46 pm
I just picked eggplant from the garden, will try this soon. Thanks!
[Reply]
Christy
posted on September 16, 2010 at 2:08 pm
Awe, I am pretty sure your sister feels the same way about you! The moussaka sounds amazing – I thought at first it had a crust on top – and was pleasantly surprised!
[Reply]
Christy Reply:
September 22nd, 2010 at 1:21 pm
@Christy, thanks for linking this up to hearth’nsoul blog hop!!
[Reply]
gfe--gluten free easily
posted on September 16, 2010 at 3:00 pm
Oh, what a lovely tribute to your sister, Amy! I have to stand on the other side of the room from my sister, too, but I adore her.
And, look at this moussaka … wow! Dishes like that make everyone want to be vegetarian. 
Shirley
[Reply]
cheryl harris
posted on September 16, 2010 at 5:30 pm
ooh! that looks wonderful. thanks for sharing!
[Reply]
Maggie
posted on September 16, 2010 at 7:48 pm
Sisters are the best! I’m sure yours is totally thrilled about this blog post. Your picture is incredible. I’ll just go get a fork…
[Reply]
Katrina (gluten free gidget)
posted on September 16, 2010 at 9:30 pm
This looks surprisingly delicious! Not that I would ever doubt your prowess in the kitchen. However, eggplant “moose caca” is hard to make appetizing for me! You did it!
[Reply]
Cara
posted on September 17, 2010 at 12:45 pm
This sounds wonderful and right my alley. I love eggplant and lentils – what a perfect way to use them!
[Reply]
Marcia
posted on September 17, 2010 at 1:43 pm
Amy,
You are way too generous with your words, although very much appreciated. I would do anything for you.
Love you.
Marcia
[Reply]
Amy Reply:
September 18th, 2010 at 12:19 pm
@Marcia, I told the whole truth. Love you, too.
[Reply]
Jenn AKA The Leftover Queen
posted on September 17, 2010 at 4:18 pm
Loved this post Amy! Your relationship with your sister is so sweet! This dish looks sooooo good!
[Reply]
Barbara @moderncomfortfood
posted on September 17, 2010 at 5:11 pm
Oh, I love moussaka, and it’s been a comfort food staple of mine since my deep-South mom, for reasons unclear, started making it 50 years ago. This looks like an excellent vegetarian version of the dish – thanks Marcia! A definite must-try.
[Reply]
Alta
posted on September 18, 2010 at 9:26 am
Amy, thesis a beautiful post about your sister. And this moussaka deserves recognition: it looks so good!
[Reply]
Alta Reply:
September 18th, 2010 at 9:27 am
@Alta, whoops, this is, not thesis.
[Reply]
Amy Reply:
September 18th, 2010 at 12:00 pm
@Alta, I don’t think it’s as beautiful as your lamb moussaka…but it tastes amazing.
[Reply]
Sophie
posted on September 19, 2010 at 11:29 am
MMMMMMM,..Your aubergines mossaka looks brilliant!
Very appetizing too!
Many greetings from a new Gf foodie from Brussels, Belgium!
[Reply]
Amy Reply:
September 20th, 2010 at 1:33 pm
@Sophie, So you’re newly gluten-free, huh? Or did you just start blogging? Either way…welcome! So glad to have you sharing here and excited that you’re on a new path. Hugs!
[Reply]
Alisa
posted on September 19, 2010 at 7:07 pm
What a sweet story and a wonderful sister! That dish looks divine too!
[Reply]
Bettie@wineablegifts
posted on September 20, 2010 at 11:03 pm
This moussaka was a big hit for dinner tonight, it is definitely a keeper. Love this vegetarian version, might add some red peppers, more garlic and a little cayenne for heat next time. This recipe is so delicious you could entertain with it. Thanks Amy!
[Reply]
Melynda
posted on September 21, 2010 at 9:40 am
This not only sounds good, it also looks delicious. thanks for sharing. Right now though I am going back to look at the rice pudding link!
[Reply]
girlichef
posted on September 21, 2010 at 4:34 pm
See, who said vegetarian meals had to be boring? This looks not only hearty and beautiful, it sounds delicious and filling. YUm! Thanks for sharing it w/ the hns hop
[Reply]
Couscous & Consciousness
posted on September 21, 2010 at 9:08 pm
I love eggplant and I love moussaka, so I will definitely try this version.
I also love the way food and so many of our food-memories reinforce our connections with the people we love.
Sue
[Reply]
Butterpoweredbike
posted on September 22, 2010 at 11:25 am
It doesn’t matter what the recipe is, if it’s got eggplant in it, sign me up. I just can’t get enough of it. And layer it with other yumminess… sigh, I’m hungry. Thank you for sharing with Hearth ‘n Soul.
[Reply]
Alex@A Moderate Life
posted on September 22, 2010 at 2:39 pm
Hey Ames! This so reminds me of my childhood, as my dad is greek and my mother used to make this and pastitio often. I adore it! Very cool and thanks for sharing on the hearth ‘n soul hop! Sending big hugs! Alex
[Reply]
Melodie
posted on September 23, 2010 at 8:58 pm
What an amazing recipe! I love eggplant but have never made a moussaka before. I will stash this one away for future use! Sorry I am so late in commenting this week, but belated thanks for linking at Vegetarian Foodie Fridays!
[Reply]
fooddreamer
posted on September 24, 2010 at 6:51 pm
I haven’t had moussaka in ages, but I do love eggplant so I will definitely try this. Your tribute to your sister made me teary. I miss my sister so much!
[Reply]
Fibromyalgia and Faith
posted on April 27, 2011 at 11:07 am
I really want to try this recipe. I think sugar and gluten could be causing my fibromyalgia.
[Reply]
karen button
posted on April 27, 2012 at 12:42 pm
I want to try this. Is there a substitute for yogurt? (Dairy free)
[Reply]
Amy Reply:
April 28th, 2012 at 3:02 pm
@karen button, What would you use instead of yogurt if you were making something at home?
[Reply]
karen button Reply:
April 28th, 2012 at 3:37 pm
Probably almond milk, lemon juice and arrowroot. Do you think that would work?
[Reply]
Amy Reply:
May 3rd, 2012 at 4:00 pm
@karen button, You can give it a try.