Meatless Moussaka
If you get your eggplant at the supermarket and suspect that it's been waxed, peel it before dicing it and adding it to the slow cooker.
INGREDIENTS | SERVES 8
- ¾ cup dry brown or yellow lentils, rinsed and drained
- 2 large potatoes, peeled and diced
- 1 cup water
- 1 stalk celery, diced fine
- 1 medium sweet onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- Pinch freshly ground nutmeg
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- 1 medium eggplant, diced
- 12 baby carrots, each cut into 3 pieces
- 1 (14½-ounce) can diced tomatoes
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
Add the lentils, potatoes, water, celery, onion, garlic, salt, cinnamon, nutmeg, pepper, basil, oregano, and parsley to the slow cooker; stir.
Top with eggplant and carrots. Cover and cook on low for 6 hours or until the lentils are cooked through.
Stir in undrained tomatoes. Mix cream cheese and eggs together; dollop over lentil mixture. Cover and cook on low for an additional½ hour.
