Gluten-Free Moussaka with Eggplant and Lentils

Instructions

1. 1Preheat your oven to 190°C. Slice the 2 eggplants into 1.27 cm thick rounds. Place the eggplant slices in a colander and sprinkle them with salt to draw out moisture. Let them sit for about 20 minutes, then rinse the eggplant slices under cold water and pat them completely dry with paper towels.
2. 2While the eggplant is sitting, heat 2 tablespoons of the 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1 chopped onion and cook until softened, about 5 minutes. Add the 4 minced garlic cloves and cook for 1 minute more until fragrant. Add the about 450 g ground lamb and cook, breaking it up with a spoon, until it is browned all over, about 8-10 minutes.
3. 3Stir the about 790 g canned tomatoes, 1 cup lentils, and 1 teaspoon spices into the skillet with the lamb mixture. Bring to a simmer, then reduce the heat to low, cover the skillet, and cook for 25-30 minutes, or until the lentils are tender. Stir occasionally.
4. 4While the lamb and lentil mixture simmers, peel the 3 potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly.
5. 5Assemble the moussaka in a 22.86 × 33.02 cm baking dish. Arrange half of the sliced eggplant in a single layer on the bottom of the dish. Spoon half of the lamb and lentil mixture over the eggplant. Layer half of the drained potato cubes over the lamb mixture. Repeat these layers with the remaining eggplant, lamb and lentil mixture, and potatoes.
6. 6In a medium bowl, whisk the 3 eggs until well combined. Pour the whisked eggs evenly over the top layer of the moussaka.
7. 7Bake the moussaka in the preheated oven at 190°C for 45 minutes, or until the top is golden brown and set. Let the moussaka cool for at least 10 minutes before slicing and serving.

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