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Vegetarian Moussaka (Musaqa'a)
This version of Egyptian musaqa'a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.
👥 4 Servings⏱️ Prep & Cook: 1h 45m👤 Aisha Abdel Gawad📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●baking dish
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Divide 2 lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds, between 2 rimmed baking sheets and drizzle with extra-virgin olive oil; turn to coat. Season with kosher salt and freshly ground black pepper. Roast until golden and tender, 30–⏱️ 35 minutes.
. Italian eggplants (5–6 medium), cut into ¾"-thick rounds2 lb
2
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium onion, finely chopped, stirring often, until softened, about ⏱️ 4 minutes. Add 2 medium green bell peppers, ribs and seeds removed, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until garlic is softened, about ⏱️ 1 minute. Add 1 tsp. ground cumin, ½ tsp. crushed red pepper flakes, ½ tsp. ground cinnamon, ½ tsp. ground coriander, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Cook, stirring, until fragrant, about ⏱️ 1 minute.
medium onion, finely chopped1medium green bell peppers, ribs and seeds removed, finely chopped2. ground cumin1 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Add one 14.5-oz. can crushed tomatoes, 2 cups low-sodium vegetable broth, 1 cup split red lentils, rinsed, and 1 cup water and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring occasionally and adding up to ½ cup more water if needed, until lentils are tender, 30–⏱️ 35 minutes (sauce should be Bolognese-like in consistency). Remove from heat and stir in 1 Tbsp. pomegranate molasses and 2 Tbsp. chopped cilantro. Taste sauce and season with more salt if needed.
14.5-oz. can crushed tomatoes1low-sodium vegetable broth2 cupssplit red lentils, rinsed1 cup. pomegranate molasses1 Tbsp. chopped cilantro, plus leaves for serving2 Tbsp
4
Spread 2 cups sauce in a 13x9" baking dish. Top with half of eggplant slices. Repeat with another layer of sauce, then remaining eggplant. Drizzle remaining 1 Tbsp. oil extra-virgin olive oil over. Cover tightly with foil.
5
Bake musaqa’a ⏱️ 10 minutes. Uncover and continue to bake until bubbling, 10–⏱️ 15 minutes more. Let cool ⏱️ 5 minutes. Top with ¼ cup crumbled feta and cilantro leaves.
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