Greek Inspired Lentil Moussaka

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  • 1 cup (200g) black (french) lentils (soaked overnight, optional)
  • 1-2 garlic cloves, minced
  • 3 medium yellow onions, diced
  • 1 8 oz can tomato chunks
  • 1 tbsp tomato puree
  • 2 medium eggplants
  • 6 small potatoes, diced ½ – 1 in thick
  • 1 tbsp sweetener of choice (brown sugar, coconut palm sugar)
  • HERBS add at a minimum dry oregano (several sprigs of thyme, dry oregano and/or fresh, fresh basil, dry dill, herbs de provence)
  • 1 tbsp of garlic powder
  • ½ c filtered water
  • Olive oil
  • Sea salt, ground pepper to taste

This step can be done a day in advance

Cashew Cheese – Blend until smooth, set aside (double the recipe for a layer of cashew cheese on top)

  • 1 cup (200 g) of cashews (soaked overnight and thoroughly rinsed and drained)
  • 1 lemon (juice)
  • 2 garlic cloves
  • 1 tsp paprika
  • ¾ c filtered water

Turn oven to 350 degrees

Slice rinsed eggplant, ½ inch slices either lengthwise or diagonally, score the eggplant

Peel, rinse and slice potatoes, ½ inch slices either lengthwise

Line two baking sheets with parchment paper

Lay eggplant and potatoes in separate baking sheets, bake until cooked through and slightly golden.

Marinate eggplant and potatoes with salt, pepper, olive oil, dry dill and dry oregano or herbs de provence, enough to coat, best to mix with your hands in a big bowl

Set aside to cool.

The Filling:

Boil lentils, cook and set aside

Sauté onions and garlic over medium heat with a tbsp of olive oil or water, sweat them

Add chunk tomatoes, sweetener, herbs and mix well once reduced mix in cooked drained lentils, 1 tbsp olive oil

Add tomato paste and simmer for 10-15 minutes until thickened

Warm oven to 350 degrees

Layer in a lasagna type deep dish

Layer of potatoes, lentils, eggplant, lentils, potatoes, cashew crème, top with black pepper, then one more layer of eggplant top with remaining cashew crème and dry oregano,  optional sprinkle of cayenne pepper

Cover with foil and cook for 25 minutes, uncover and cook until slightly golden 5 to 10 minutes

Tip on Eggplants.  More mature eggplants, that have slightly brown seeds may taste bitter. To get rid of the bitterness soak the eggplant slices in water and salt for about 10-15 minutes.  Rinse, pat dry and continue with the recipe.