Slow cooker lentil and eggplant bake is moussaka without the frying station: layers of eggplant, potato, and cinnamon-scented lentils in tomato, finished with a beaten-egg and cream cheese topping that sets into something like custard. It bakes itself over six and a half hours.
Craving a deeply satisfying, comforting meal that practically cooks itself? Look no further! This Slow Cooker Lentil and Eggplant Bake is the answer to your busy weeknight prayers. We layer hearty potatoes, earthy lentils, and tender eggplant, letting the slow cooker work its magic to meld the flavors into a rich, savory stew. The final touch? A luscious, tangy cream cheese topping that bakes right on top, creating a truly unforgettable, set-it-and-forget-it vegetarian masterpiece.
Ingredients
• 2 cups / 340g (12 oz) cubed potatoes
• 1 cup / 240ml vegetable broth
• 3/4 cup / 150g (5.3 oz) brown or yellow lentils, rinsed and drained
• 2 cloves garlic, minced
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground cinnamon
• 1/4 teaspoon ground black pepper
• 5 cups / 450g (15.9 oz) cubed eggplant
• 1 1/2 cups / 180g (6.3 oz) thinly sliced carrots
• 1 14.5-ounce / 411g (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
• 2 large eggs, lightly beaten
• 1 8-ounce / 226g (8 oz) package cream cheese, softened
Instructions
1. In the basin of a 3.5 to 4-quart slow cooker, combine the cubed potatoes, vegetable broth, rinsed lentils, minced garlic, salt, cinnamon, and black pepper. Stir to combine, then top with the cubed eggplant and sliced carrots.
2. Cover the slow cooker and cook on the low-heat setting for 6 hours or on the high-heat setting for 3 hours.
3. Once the initial cooking time is complete, stir in the undrained diced tomatoes. If you were using the low-heat setting, turn the slow cooker to the high-heat setting.
4. In a medium bowl, combine the softened cream cheese and lightly beaten eggs. Use an electric mixer on low speed to beat the mixture until it is completely smooth and creamy.
5. Gently spoon the cream cheese mixture evenly over the top of the lentil and vegetable mixture in the slow cooker. Cover and cook on high for 30 more minutes, or until the topping is set.
Nutritional Information
• Nutrition Facts
• PER SERVING: 333 cal., 15 g (0.53 oz) total fat (9 g / 0.32 oz sat. fat), 112 mg chol., 868 mg sodium, 36 g (1.27 oz) carb., 11 g (0.39 oz) fiber, 15 g (0.53 oz) pro.
Pro Tips
• For a beautiful golden-brown top, carefully place the slow cooker’s ceramic insert (if oven-safe) under your oven’s broiler for 2-3 minutes after cooking is complete. Watch it closely to prevent burning.
• Add a teaspoon of smoked paprika or cumin along with the cinnamon to introduce a deeper, smokier flavor profile to the dish.
• This bake is wonderfully filling on its own, but serving it with a side of warm, crusty bread or a simple green salad with a vinaigrette dressing makes for a perfectly balanced meal.
FAQ
Q: Is this lentil and eggplant bake a good source of protein
A: Yes, this is an excellent source of vegetarian protein. The lentils are protein-rich, and the eggs and cream cheese in the topping add an extra protein boost, making it a hearty and satisfying meal. Each serving contains approximately 15 grams (0.53 oz / 15 g) of protein.
Q: Can I make this slow cooker bake vegan
A: Absolutely. To make this recipe vegan, simply substitute the cream cheese with a dairy-free cream cheese alternative and use a vegan egg replacer (like a flax egg or a commercial product) instead of the large eggs for the topping. The vegetable and lentil base is already vegan-friendly.
Q: How should I store leftovers of this vegetarian bake
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even more delicious the next day. You can reheat individual portions in the microwave or in an oven-safe dish until warmed through.
Q: What other vegetables can I add to this recipe
A: This bake is very versatile. Feel free to add other hearty vegetables like cubed zucchini, chopped bell peppers, or mushrooms along with the eggplant and carrots. Just be sure to keep the total volume of vegetables similar to ensure it cooks properly in your slow cooker.
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Slow Cooker Lentil and Eggplant Bake
Ingredients
Method
- In the basin of a 3. 5 to 4-quart slow cooker, combine the cubed potatoes, vegetable broth, rinsed lentils, minced garlic, salt, cinnamon, and black pepper.
- Stir to combine, then top with the cubed eggplant and sliced carrots.
- Cover the slow cooker and cook on the low-heat setting for 6 hours or on the high-heat setting for 3 hours.
- Once the initial cooking time is complete, stir in the undrained diced tomatoes. If you were using the low-heat setting, turn the slow cooker to the high-heat setting.
- In a medium bowl, combine the softened cream cheese and lightly beaten eggs. Use an electric mixer on low speed to beat the mixture until it is completely smooth and creamy.
- Gently spoon the cream cheese mixture evenly over the top of the lentil and vegetable mixture in the slow cooker.
- Cover and cook on high for 30 more minutes, or until the topping is set.
- Add a teaspoon of smoked paprika or cumin along with the cinnamon to introduce a deeper, smokier flavor profile to the dish.
