I have learned over the years that making any kind of casserole dish/lasagna takes a little more time than I usually have. When I got this gigunda eggplant from the CSA, I immediately thought Moussaka, but how to make it easy? Make the individual parts and build each plate personally.
I always have my homemade tomato sauce in the freezer for an occasion just like this. I cooked up some green lentils and mixed them into the tomato sauce for a hearty filling and topped the whole thing off with a cream sauce made from Brazil nuts.
1 eggplant *
Cut eggplant into rounds. Place on paper towels and sprinkle with salt. Let sit for 30 minutes to bring out the water and bitterness. Pat dry and brush with olive oil. Roast for 25 minutes at 400 or until done. Keep warm.
2 cups homemade tomato sauce
1 cup cooked green lentils
S and P
Mix the tomato sauce with the lentils and season to taste with salt and pepper. Heat through.
Brazil Nut Cream Sauce Topping Layer
1 cup Brazil nuts
1/2 cup water
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice, or more to taste
2 cloves of garlic **
1/4 teaspoon salt
Place everything in the Vitamix or blender and process until thick and creamy. Taste and adjust
To assemble, place a piece of eggplant on a plate. Top with sauce and another eggplant. Add one more layer of sauce and then the cream sauce. Enjoy!