Lentil, Aubergine and Tomato Moussaka
This
delicious vegetarian dish is a great one to have on standby in the
freezer. Serve with garlic bread and crispy green salad.
Prep time: 30min
Cook time: 1 hour 30 min
Serves 8-10
Ingredients
- 2 onions, peeled and roughly chopped
- 3 garlic cloves, peeled and crushed
- 2 red peppers, deseeded and chopped into large pieces
- 2 tablespoon
- 2 teaspoon
- 1 teaspoon dried
Instructions
- Preheat
the oven to 200°C (400°F) mark 6. Heat about 2 tbsp olive oil in a
large frying pan. Add the onions, garlic, peppers and cook gently for
about 10 minutes or until just golden brown.
- Add
the lentils, herbs, tomato puree, tomato ketchup and toss around the
pan for a couple of minutes. Add the chopped tomatoes and stock and
bring to the boil. Reduce to a simmer and remove any scum from the
lentils that comes to the surface. Simmer for about 50 – 1 hour minutes
or until the lentils are cooked, remove the bay leaf.
- Meanwhile,
preheat the grill. Brush the aubergine slices with the remaining olive
oil and season. Cook the aubergine in batches until tender, soft and
golden brown about 10 minutes on each side.
- Beat together the eggs and yoghurt with the cottage cheese and grated hard cheese.
- To
assemble the Moussaka, spoon half the lentil mixture into a large dish
about 25×33cm. Cover with half the aubergine slices then spoon over
half the cheese sauce mixture. Repeat with the remaining lentil
mixture, aubergine slices and cheese sauce.
- Cook in the oven for about 30-40 minutes or until golden on top and piping hot.