Vegetarian Moussaka Musaqaa
Ingredients
- 2 lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds
- ¼ cup plus 1 Tbsp. extra-virgin olive oil; plus more for drizzling
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- Freshly ground pepper
- 1 medium onion, finely chopped
- 2 medium green bell peppers, ribs and seeds removed, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp. ground cumin
- ½ tsp. crushed red pepper flakes
- ½ tsp. ground cinnamon
- ½ tsp. ground coriander
- 1 14.5-oz. can crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup split red lentils, rinsed
- 1 Tbsp. pomegranate molasses
- 2 Tbsp. chopped cilantro, plus leaves for serving
- ¼ cup crumbled feta
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