Eggplant and potato moussaka with lentil-walnut kima

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eggplant and potato moussaka with lentil-walnut kima

Dairy-Free, Mediterranean, Gluten-Free, Vegan, Family-Friendly, Soy-Free

2 Servings, 720 Calories/Serving

40–55 Minutes

Our vegan version of the classic Greek comfort food is layered with red lentil kima sauce and topped with mashed potatoes and fresh parsley. Your yia-yia would approve.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 white potatoes (such as russet; about ¾ pound total)
  • 2 tablespoons nutritional yeast
  • 1 yellow onion
  • ¼ cup red lentils
  • ¼ cup walnuts
  • Winter spice blend (cinnamon - allspice - cloves - nutmeg)
  • Sunbasket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - olive oil - salt - black pepper)
  • 1 globe eggplant
  • 3 or 4 sprigs fresh flat-leaf parsley

Nutrition per serving

Calories: 720, Protein: 19g (38% DV), Fiber: 18g (72% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 11g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 83g (28% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the mashed potatoes

Heat the oven to 450°F.
  • Peel the potatoes; cut the potatoes in half lengthwise, then cut each half crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 10 to 12 minutes. Drain and return to the pot. Using a masher or the back of a spoon, coarsely mash the potatoes. Add the nutritional yeast and 1 to 2 tablespoons [2 to 3 TBL] oil, season to taste with salt and pepper, and mash to combine.
While the water heats and the potatoes cook, prepare the lentil-walnut kima.


Make the lentil-walnut kima

  • Peel and coarsely chop the onion.
  • Rinse the lentils.
  • Coarsely chop the walnuts.
In a large ovenproof frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Add the onion and winter spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften, 2 to 3 minutes. Add the lentils, walnuts, marinara, and ½ cup [1 cup] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the lentils are tender and the sauce has thickened, 12 to 14 minutes.
While the kima cooks, prepare the eggplant.


Prep and roast the eggplant

  • Trim the ends 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.


Assemble and bake the moussaka

In the pan with the lentil-walnut kima, layer the 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 [1 to 2 TBL] oil. Bake until the sauce is bubbling and the potatoes are lightly browned, 8 to 12 minutes.
Remove from the oven and let cool slightly, then cut the moussaka into squares.
When the moussaka is almost done, prepare the parsley.


Prep the parsley

  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Transfer the moussaka to individual plates, garnish with the parsley, and serve.
Kids Can!
  • Rinse the lentils.
  • Drizzle the eggplant with oil and season with salt and pepper.
  • Strip the parsley leaves from the stems.
  • Garnish with the parsley.