Description
This Slow Cooker Lentil & Vegetable Moussaka offers a hearty and nutritious vegetarian take on the traditional Greek dish. It features layers of tender eggplant, zucchini, cooked lentils, tomatoes, and warm Mediterranean spices slow-cooked to perfection. Finished with a creamy Greek yogurt and feta topping, this dish provides a comforting and flavorful meal perfect for family dinners or meal prep.
Ingredients
Vegetable & Lentil Filling
- 1 large eggplant, sliced into ½-inch rounds
- 2 medium zucchini, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups cooked green or brown lentils
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
Topping
- 1 cup plain Greek yogurt
- 1 egg
- ½ cup crumbled feta cheese
- ¼ tsp nutmeg
- ¼ tsp black pepper
Instructions
- Prepare Vegetables: Lightly brush the eggplant and zucchini slices with olive oil, ensuring even coating to enhance roasting and flavor.
- Layer Vegetables: Add half of the diced onion, minced garlic, eggplant, and zucchini slices to the slow cooker as the base layer.
- Mix Lentil Filling: In a bowl, combine the cooked lentils, diced tomatoes, tomato paste, vegetable broth, dried oregano, ground cumin, smoked paprika, cinnamon, salt, black pepper, and the remaining onion and garlic, mixing thoroughly.
- Add Lentil Layer: Spoon the lentil mixture evenly over the layered vegetables in the slow cooker, spreading gently to form a uniform layer.
- Top with Remaining Vegetables: Arrange the remaining eggplant and zucchini slices over the lentil layer to complete the layering.
- Slow Cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the vegetables are tender and flavors meld together.
- Prepare Yogurt Topping: In a separate bowl, whisk together the plain Greek yogurt, egg, crumbled feta cheese, nutmeg, and black pepper until smooth.
- Add Topping: Carefully spread the yogurt mixture evenly over the cooked moussaka inside the slow cooker.
- Cook Topping: Cover and continue cooking on HIGH for an additional 20–30 minutes until the topping is warmed through and set.
- Rest and Serve: Turn off the slow cooker and let the moussaka rest uncovered for 10–15 minutes to firm up. Garnish with fresh parsley and serve warm.
Notes
- Use firm eggplant and zucchini for the best texture and to prevent sogginess.
- Substitute brown lentils with green lentils or canned lentils as needed without altering the cooking time significantly.
- For a dairy-free option, replace Greek yogurt with dairy-free yogurt and omit or substitute feta with a plant-based alternative.
- Allowing the moussaka to rest before serving helps it hold together and makes it easier to portion.
- Store leftovers in the refrigerator for up to 4 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course, Dinner, Vegetarian, Slow Cooker, Casseroles
- Method: Slow Cooking
- Cuisine: Greek, Mediterranean
