Turkish · Dinner
Layered Vegetable Moussaka with Yogurt
Firin Sebze Musakkasi
Vegetarian Turkish moussaka of layered roasted aubergine, courgette, and potato with spiced tomato-lentil sauce and a kasar-yogurt topping, baked until bubbling and burnished for a centrepiece tray.
$
25 minsPrep
55 minsCook
80 minsTotal
HardLevel
Nutrition per serving
520Calories
22gProtein
28gFat
48gCarbs
8gSugar
8gFiber
750mgSodium
85mgChol
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Instructions
1
Prep
Heat oven to 200C. Slice aubergines, courgettes, and potatoes into 5mm rounds. Brush both sides with 30ml olive oil, arrange on two large trays. Dice onions, mince garlic, grate tomatoes and kasar, chop parsley.
2
Roast
Place vegetable trays in 200C oven 20 minutes, turning once at 10 minutes, until aubergines are bronzed, potatoes tender to a knife tip, and courgettes just softened.
3
Saute
Heat remaining 30ml olive oil in a large saucepan over medium 1 minute, add diced onions and cook 4 minutes until translucent. Add minced garlic, cook 30 seconds until fragrant.
4
Build 1
Stir tomato paste, pul biber, oregano, cinnamon, cumin, 0.75 tsp salt, and black pepper over medium heat 1 minute until darkened. Add grated tomatoes, lentils, and stock; simmer over low 8 minutes until thickened.
5
Build 2
Whisk yogurt, eggs, half the kasar (60g), and remaining 0.75 tsp salt in a bowl 30 seconds until smooth. Layer half each of potatoes, aubergine-courgette mix, and lentil sauce in a large ovenproof dish. Repeat layers, pour yogurt topping over, scatter remaining 60g kasar.
6
Bake
Place dish in 200C oven 28 minutes until bubbling and burnished gold on top, with layers set.
7
Rest and plate
Lift tray onto a trivet and rest 5 minutes off the heat. Scatter parsley over the top, slice into wedges, and serve on warm plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 long eggplants
- 200g (7 oz) cooked brown lentils
- 2 medium zucchini
- 2 medium waxy potatoes
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 60ml (1/4 cup) extra-virgin olive oil
- 240ml (1 cup) hot vegetable stock
- 300g (10.6 oz) plain whole-milk yogurt
- 2 large eggs
- 120g (4.2 oz) kasar cheese
- 20g (small handful) flat-leaf parsley