In order to bring you the best organic produce, some ingredients may differ from those depicted.
Eggplant and potato moussaka with lentil-walnut kima
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, No Added Sugar
2 Servings, 700 Calories/Serving
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
- 1 or 2 organic russet or other white potatoes (about ¾ pound total)
- 2 tablespoons nutritional yeast
- 1 organic yellow onion
- ¼ cup red lentils
- ¼ cup walnuts
- Sunbasket warm spice blend (cinnamon - allspice - cloves - nutmeg)
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 1 organic globe eggplant
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 700, Total Fat 40g (51% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 470mg (20% DV), Total Carb. 77g (28% DV), Fiber 17g (61% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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.
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 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.
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 ½ 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. While the kima is cooking, prepare the eggplant.
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.
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.
Transfer the moussaka to individual plates, garnish with the parsley, and serve.
- Cover the potatoes with water.
- Rinse the lentils.
- Drizzle the eggplant with oil and season.
- Strip the parsley leaves.
- Garnish with the parsley.