vegetarian Moussaka

Ingredients

• red lentils uncooked

  30g uncooked = 80g cooked

  160g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  20g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  25g

• Chopped tomatoes

  Canned - Tesco

  400g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Allspice

  Spices, ground

  1 tsp or 2g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  1 tablespoon or 4g

• Greek Yoghurt

  Lidl

  250g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Parmesan cheese

  Grated

  70g

• Cornflour

  Sainsbury's

  9g

Directions

1. Directions Preheat the oven to 180C fan oven and cook the lentils according to packet instructions. For the filling, toss the aubergine slices in water, then drain and season, to taste, with salt and freshly ground black pepper. Place the eggplant slices on a greased baking sheet and either brush lightly with the extra olive oil, or spray with cooking spray. Roast in a180 oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. If need be, remove any slices that are thinner which will have cooked faster. The eggplant will continue to cook once assembled, so at this point, don’t worry if they don’t seem completely done. Just make sure they are golden in color. You can also grill them, to bring up the color. Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened. Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes. Add the canned chopped tomatoes and cinnamon and all spice and simmer for 4-5 minutes. Add the lentils. Simmer for a further 2-3 minutes, or until warmed through. Layer sauce and aubergine (beginning with sauce) in ovenproof dish and sprinkle over the chopped parsley. For the topping, in a bowl, beat together the Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan. Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.