Ingredients

2 medium eggplants, about 1 lb8 oz (70 g), cut into 1/2 in (13 mm) slices 2 zucchini, cut into 1/2 in (13 mm) slices 2 onions, cut into 1/2 in (13 mm) half-moons 2 red bell peppers, seeded and cut into 1/2 in (13 mm) wide strips 4 tbsp olive oil salt and freshly ground black pepper 2 garlic cloves, chopped 1 tbsp chopped thyme one 14.5 oz (411 g) can chopped tomatoes one 15 oz (420 g) can lentils, drained and rinsed 2 tbsp chopped parsley 1 1/4 cups Greek-style yogurt 2 large eggs, lightly beaten pinch of paprika 3 oz (85 g) feta cheese, crumbled 2 tbsp sesame seeds

Description

Lentils Replace The Lamb, And Yogurt Is A Light Alternative To Bechamel Sauce, In This Vegetarian Version Of A Greek Favorite.

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