My husband and I enjoyed this recipe very much. I made a few changes: 1) roasted the eggplant, zucchini, and potatoes (used little new ones), with a bit of salt, on cookie sheets in hot oven about 15-20 min; 2) added cinnamon to tomato/lentil mixture; 3) cooked 1/2 cup of dry lentils in 1 cup of water for 20 min instead of using canned; 4) used fat-free herbed feta; 5) added more onion, garlic, nutmeg and parmesan. It is a bit time consuming but if you roast the veggies (I didn't peal any of them) and cook the lentils while you get the onion/tomato mix going, everything is ready to layer together at about the same time. By roasting the veggies and using fat-free feta, I was able to lower the fat in this recipe - always a good thing. Not quite like the true Greek version, but a pretty darn good, healthier substitute.
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My husband and I enjoyed this recipe very much. I made a few changes: 1) roasted the eggplant,...