Turkish · Dinner
Spiced Eggplant and Lentil Casserole
Patlican Musakka Vegan
Vegan Turkish musakka of pan-fried aubergine simmered in a spiced tomato-lentil sauce with onion and capsicum, served over rice pilaf with yogurt-style drizzle and chopped parsley.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
16gProtein
22gFat
62gCarbs
9gSugar
12gFiber
780mgSodium
0mgChol
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Instructions
1
Prep
Cut aubergines into 3cm cubes, toss with salt, rest 10 minutes in colander, squeeze gently. Dice onions and capsicum, mince garlic, grate tomatoes, chop parsley, measure stock and water.
2
Sear
Heat 40ml olive oil in a large wide skillet over medium-high heat 2 minutes until shimmering. Add aubergine in single layer (work in batches if needed), sear 6–8 minutes turning twice until deeply golden and softened. Transfer to a plate.
3
Saute
Add onion and capsicum to the skillet, cook over medium heat 4–5 minutes until translucent. Stir in garlic, cook 30 seconds until fragrant.
4
Build
Stir tomato paste, pul biber, cumin, cinnamon, half the salt (0.75 tsp), and pepper over medium heat 1 minute until darkened. Add grated tomato, lentils, stock, and seared aubergine, stir to coat, simmer 1 minute.
5
Simmer
Cover and simmer over low heat 25–30 minutes until aubergine collapses and sauce thickens. While stew simmers, heat remaining 40ml olive oil in a saucepan over medium 30 seconds, toast rice 1 minute, add water and remaining salt, cover, cook over low heat 12 minutes until tender. Rest stew covered 3 minutes.
6
Plate
Spoon rice onto deep plates, ladle musakka over, drizzle coconut yogurt to one side, scatter parsley, finish with lemon squeeze.
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 large eggplants
- 1 tsp fine sea salt
- 200g (7 oz) cooked brown lentils
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 200g (7 oz) green capsicum
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1.5 tsp fine sea salt
- 80ml (1/3 cup) extra-virgin olive oil
- 300ml (1 1/4 cup) hot vegetable stock
- 140g (5 oz) basmati rice
- 360ml (1 1/2 cup) hot water
- 120g (4.25 oz) plain coconut yogurt
- 20g (small handful) flat-leaf parsley
- 2 lemons