Potato Moussaka

A hearty vegetarian Balkan-inspired moussaka layered with sliced potatoes, lentils, and a creamy yogurt-egg topping, baked until golden.

Ingredients

  • 2 medium potatoes (about 300g), peeled and thinly sliced
  • 1/2 cup cooked lentils (or canned, drained)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 1/2 cup plain yogurt
  • 1 egg
  • 1/4 cup grated feta cheese (optional, for topping)

Instructions

  1. Preheat oven to 180°C (350°F). Heat olive oil in a pan over medium heat, add onion and garlic, and sauté until soft, about 5 minutes.
  2. Stir in cooked lentils, paprika, salt, and pepper. Cook for 2-3 minutes to blend flavors. Remove from heat.
  3. In a small baking dish (for one serving), layer half the potato slices, then the lentil mixture, and top with remaining potatoes.
  4. Whisk yogurt and egg together, pour over the layers. Sprinkle with feta if using.
  5. Bake for 40-45 minutes until potatoes are tender and top is golden. Let rest 5 minutes before serving.

Notes

  • For authenticity, use Bulgarian or Greek yogurt. Serve with a simple green salad.
  • Prep time: 15 minutes. Cook time: 45 minutes.

Nutrition

Approximate per serving: 450 calories, 20g protein, 15g fat, 60g carbohydrates. High in fiber from lentils and potatoes.