Lenten Moussaka

Lenten Moussaka


  • 1 medium eggplant
  • 1 onion
  • 1/2 leek
  • 1 medium zucchini
  • 2 small tomatoes
  • 1 handful roasted and ground sunflower seeds
  • allowed oil
  • sea salt, pepper


Wash eggplant and remove ends and cut into thin rings salt them a bit to release water and possible bitterness. Finely chop the onion and fry on little oil and little water. Add grated and drained zucchini and peeled and chopped tomatoes after 10 minutes. Spice and cook but to keep some juice. Absorb the liquid from eggplant using napkin. Arrange the moussaka in the following order – olive oil on the bottom – rings of eggplant – prepared filling – sunflower seeds. And so until you have ingredients, but the last layer is a sunflower seeds. Bake on 220 degrees about 20 minutes and then more 15 minutes on 200 degrees.

Lenten Moussaka

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