“Greek Vegetarian Lunch Feast: Moussaka with Creamy Tzatziki and Olive Oil-Drizzled Feta Salad”

Allergens

Eggs, dairy

Ingredients

• 6 large eggplants
• 2 cups of fresh spinach
• 1 cup of cherry tomatoes
• 4 medium onions
• 4 cloves of garlic
• 1 can (28 oz) of crushed tomatoes
• 1 tbsp of sugar
• 2 cups of breadcrumbs
• 3 cups of crumbled feta cheese
• 1 cup of olive oil
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 400°F (200°C). b. Slice eggplants into thin rounds and salt them. Allow to sit for 30 minutes then rinse and pat dry. c. Saute onions, garlic, and cherry tomatoes in olive oil until softened. Add crushed tomatoes, sugar, and seasoning. Simmer for 15 20 minutes. d. In a separate pan, saute spinach with some of the sauce. Set aside. e. Assemble the moussaka by layering eggplant slices, sauce, and spinach, finishing with a layer of eggplants on top. Sprinkle breadcrumbs over the top. f. Bake for 45 50 minutes or until golden brown. Allow to cool slightly before cutting into portions. g. Prepare the tzatziki by combining Greek yogurt, cucumber, garlic, and fresh dill. Chill until ready to serve. h. Toss feta cheese with chopped parsley, olive oil, salt, and pepper for the salad.

Chef’s Insight

The key to a perfect moussaka is layering and balancing flavors, creating a harmonious dish.

Notes

Use ripe tomatoes for the best flavor.