Lentil Mousakka - Recipe

Lentil Mousakka - serves 2

A moussaka made with aubergine (also known as eggplant) lentils, vegetables and red wine (can use red wine vinegar or balsamic vinegar)

Ingredients,

• 1 aubergine
• 1 large potato
• 1 onion
• 1 courgette
• 1 carrot
• 2 cloves garlic
• 1 Tbsp Grapeseed Oil
• ½ tsp cinnamon
• 1 tsp salt
• 1 tsp pepper
• 1- 2 tsp paprika
• 1 tsp ground coriander
• 1 tsp oregano
• 2 tbsp tomato puree or half carton tomatoes
• 1 carton of puy, beluga or green lentils (already cooked - I use the merchant brand)
• Splash of red wine or 1 tbsp red wine vinegar or balsamic
• 1 cup hot water and stock

 

Bechamel Sauce

• 1 tbsp grapeseed oil or vegan butter
• 1 tbsp plain flour
• ½ cup plant milk
• ½ tsp nutmeg
• 1 Tbsp nooch (optional) or vegan cheese

 

 

Method

1.    Wash the aubergine and thinly slice, place on a tray and sprinkle with salt and leave for 30 mins, this removes excess liquid. Pat dry, then season with a sprinkling of paprika and ground coriander. Brush with oil and place in the oven until golden.

 

2.   Wash, peel and slice the potato thinly, add to a pan with salted cold water, boil and simmer until slightly soft (but not to soft, otherwise they will fall apart)

 

3.   Meanwhile preheat the saucepan, add the oil. Wash and chop all your vegetables and add to the pan, saute until golden and softened for about 5 mins, add the chopped garlic and saute for further 1 min. Add the wine or vinegar and simmer for 1 min.

 

4.   Add the tomatoes, stock, lentils and all the spices, boil and then simmer for 15-20mins until the sauce has thickened.

 

5.   Whilst the sauce is simmering, prepare your bechamel. Add the equal quantities of the oil or butter and flour to a pan, stir on a low heat for 1 minute, gradually add a little milk at a time and use a whisk to remove the lumps, stir until the sauce thickens, remove from the heat (you are looking to achieve a nice sauce, that will pour over your potatoes. Add the seasoning and nooch(optional) stir and leave of the heat.

 

6.   In a glass dish, layer your cooked aubergine at the bottom of the dish, followed by the lentil sauce, another layer of aubergine, another layer of lentil sauce, followed by the sliced potatoes.

 

7.   Smother with the bechamel sauce and place in a preheated oven until golden.

 

8.   Serve with green vegetables and seasonal salad.

 

Please Note: Suitable for freezing