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Eggplant and potato moussaka with lentil-walnut kima
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Family-Friendly, No Added Sugar
2 Servings, 740 Calories/Serving
40–55 Minutes
Coming in hot from the islands of Greece, this casserole layers hearty eggplant with a flavorful red lentil–walnut kima sauce and velvety mashed potatoes. Your yia-yia (Greek for “grandmother”) would approve.
In your bag
- 10 ounces organic gold or red new potatoes
- 2 tablespoons nutritional yeast
- 1 organic yellow onion
- ½ cup red lentils
- ¼ cup walnuts
- Sunbasket warm spice blend (cinnamon - allspice - cloves - nutmeg)
- 1 cup marinara
- 1 organic globe eggplant
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 740, Total Fat 40g (51% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 470mg (20% DV), Total Carb. 83g (30% DV), Fiber 18g (64% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains:
Tree Nuts (walnut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the mashed potatoes
Heat the oven to 450°F.
Peel the potatoes; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain and return to the pot. Using the back of a spoon or a masher, coarsely mash the potatoes. Add the nutritional yeast and 1 to 2 tablespoons oil, season to taste with salt and pepper, and mash to combine. While the water is heating and the potatoes are cooking, prepare the lentil-walnut kima.
2
Make the lentil-walnut kima
- Peel and coarsely chop the onion.
- Rinse the lentils.
- Coarsely chop the walnuts.
In a large ovenproof frying pan [2 frying pans] over medium-high heat, warm 2 to 3 teaspoons oil [per pan] until hot but not smoking. Add the onion and warm spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes.
Add the lentils, walnuts, marinara, and 1 cup water [per pan] and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the lentils are tender and the sauce has thickened, 12 to 14 minutes. Remove from the heat and season to taste with salt and pepper.
3
Prep and roast the eggplant
- Remove the stem from the eggplant; cut the eggplant lengthwise into 1-inch-thick planks.
On a sheet pan, drizzle the eggplant with 2 to 3 teaspoons oil and season with salt and pepper. Place the eggplant slices side by side and roast, turning once, until lightly browned and starting to soften, 8 to 10 minutes. Meanwhile, prepare the parsley.
4
Prep the parsley; assemble and bake the moussaka
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside for garnish.
In the pan[s] with the lentil-walnut kima, layer the roasted eggplant and spoon enough sauce from around the sides to cover the eggplant. Spread the mashed potatoes over the eggplant and drizzle with 2 to 3 teaspoons oil [per pan].
Bake until the sauce is bubbling and the potatoes are lightly browned, 8 to 12 minutes. Remove from the oven and let cool slightly.
Serve
Transfer the moussaka to individual plates, garnish with the parsley, and serve.
Kids Can!
- Cover the potatoes with water.
- Rinse the lentils.
- Drizzle the eggplant with oil and season.
- Strip the parsley leaves.
- Garnish with the parsley.