Cooking Instructions
1.
Preheat your oven to 400 degrees F (200 degrees C) and line three baking sheets with parchment paper.
2.
Cut your peeled
Russet Potatoes (3)
,
Zucchini (2)
, and
Eggplant (1)
and evenly coat with
Olive Oil (4 Tbsp)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Dried Oregano (2 Tbsp)
.
3.
Cook potatoes till soft, eggplant till tender and golden brown, and zucchini, till most of its liquid has evaporated (around 25-30 minutes). The reason we’re pre-cooking them is so there is no moisture in the baking dish for the moussaka. You want this to be a mix of perfectly crispy and creamy, not watery!
4.
To prepare your “meat” sauce all you will need in one deep pot. Start by pre-heating your
Olive Oil (3 Tbsp)
and adding your
White Onion (1)
. Cook them down on medium-low heat for around 5 minutes or until soft.
5.
Add in your
Garlic (3 cloves)
,
Bay Leaves (2)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Dried Basil (2 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Vegetable Broth Paste (1 tsp)
,
Simply Organic Cinnamon, Ground (1/2 tsp)
,
Ground Cloves (1/4 tsp)
, and give your mixture a good stir. Cook for 3 or so more minutes on medium-low heat.
6.
At this point your home should smell fabulous. Add in your
Brown Lentils (2 cans)
,
Black Beans (1 can)
,
Crushed Tomatoes (1 can)
, and
Coconut Sugar (1 Tbsp)
. Give it all a good stir before turning heat to low and popping on a lid and reducing for around 20 minutes. You want the sauce to reduce enough that it’s thick but not stew-like! Once cooked set aside.
7.
To assemble, place a layer of potatoes onto a plate, then some zucchini, eggplant, lentil meat sauce,
Tomatoes (as needed)
and repeat one more time. Garnish with fresh parsley and your choice of fixings.
