Garden-Fresh Greek Vegetarian Feast: Moussaka, Tzatziki, and Greek Salad

Ingredients

• For Moussaka: 2 medium eggplants, sliced lengthwise into
• 1/4-inch thick pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chopped tomatoes
• 2 cups cooked lentils
• 1 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped Salt and pepper, to taste Olive oil, for cooking For Tzatziki: 1 large cucumber, peeled, seeded, and grated
• 2 cups Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped Salt and pepper, to taste For Greek Salad: 3 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese Olive oil and red wine vinegar, for drizzling Salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly brush eggplant slices with olive oil on both sides and arrange them in a single layer on a baking sheet. Bake for 20 minutes or until tender, then set aside. In a large skillet, sauté onions and garlic until translucent. Add tomatoes and cook until they release their juice and thicken slightly. Stir in cooked lentils and season with salt and pepper to taste. In a medium bowl, combine grated cucumber with Greek yogurt, minced garlic, chopped dill, and season with salt and pepper. Mix well and set aside. For the salad, gently mix together cherry tomatoes, sliced cucumber, red onion, olives, crumbled feta cheese, drizzle with olive oil and red wine vinegar, and season with salt and pepper. Assemble Moussaka by layering cooked eggplants, lentil mixture, and crumbled feta cheese in a baking dish, repeating the layers until all ingredients are used. Bake for 30 minutes or until heated through.