Red lentil and aubergine moussaka

• Vegetarian
• Gluten free

• Produce

  • 400 g Aubergines
  • 1 Garlic clove
  • 2 tbsp Parsley, fresh
  • 100 g Red lentils
  • 1 Red onion
  • 400 g Tomatoes, canned

• Refrigerated

  • 3 Eggs, free range

• Canned Goods

  • 50 g Tomato puree

• Baking & Spices

  • 1 Cinnamon stick
  • 1 Nutmeg
  • 1 Red pepper
  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 50 ml Vegetable oil

• Dairy

  • 125 g Greek style yoghurt
  • 50 g Pecorino
  • 125 g Ricotta

Found on bbc.co.uk

Description

Ingredients

• 100g/3½oz red lentils
• 400g/14oz aubergines, sliced into thin rounds
• 50ml/2oz vegetable oil
• salt and freshly ground black pepper
• 1 red onion, finely chopped
• 1 red pepper, finely chopped
• 1 garlic clove, finely chopped
• 50g/2oz tomato purée
• 400g/14oz canned chopped tomatoes, drained
• 1 cinnamon stick
• 2 tbsp chopped fresh parsley
• 125g/4½oz ricotta
• 125g/4½oz Greek-style yoghurt
• 3 free-range eggs
• freshly grated nutmeg
• salt and freshly ground black pepper
• 50g/2oz freshly grated pecorino

Directions

• Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
• For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.
• Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• 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 stick and simmer for 4-5 minutes.
• Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.
• Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
• For the topping, in a bowl, beat together the ricotta, 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.