Lentil and Eggplant Moussaka

By chefdavidgeisser

5.0 / 5

35min

1h 15min

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1 eggplant (1 1/2 pound), cut into 1/4-inch slices
1 pound tomatoes stems removed
2 tablespoons olive oil
2 medium onions minced
3 cloves garlic minced
½ cup beluga lentils
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ pounds zucchini chopped
1 tablespoon dried savory
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ cup crumbled feta cheese
1 ¼ cups plain Greek yogurt
4 large eggs
to taste sea salt and freshly ground black pepper