Description
A hearty and delicious dish for lovers of lentils and eggplant. Easy to digest and has many calories.
Ingredients
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Lentils
100 g
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Tomatoes in own juice
1 can
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Garlic
1 tooth
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A bouillon cube
1 piece
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Vegetable oil
1 Tbsp
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Eggplant
300 g
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Onion
1 piece
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Nutmeg
0.5 tsp
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Chicken egg
2 piece
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Soft cheese
150 g
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Black pepper
-
Salt
Cooking
The lentils soak overnight.Drain in a colander and drain off the water.
Tomatoes peel,chop and squeeze them garlic.
Add the tomatoes, nutmeg and vegetable bouillon cube.
To the tomatoes add the lentils and stir.
Pour 100 ml of hot boiled water and boil for 20 minutes on low heat.Periodically stir.
While cooking the lentils with the tomatoes fry sliced eggplant cubes and chopped onion.Fry until Golden brown.
Beat eggs.
Add grated on a coarse grater cheese and mix well.
Heat the oven to 180 gr. In refractory capacity lay layers of eggplant and lentils.
I did 4 layers.
On the last layer of lentils spread the mixture of eggs cheese.Put in the oven.
Moussaka is ready.Help yourself.
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