Red lentil and aubergine moussaka
Hearty and delicious, the moussaka will warm you from head to toe. You won't miss the meat in this vegetarian version.
- 2 sliced zucchini
- 750 g of potatoes
- 2 tablespoons of olive oil
- 1 chopped onion
- Salt and pepper to taste
- 4 garlic cloves, chopped
- 100 g of dried red lentils
- 1 teaspoon of cinnamon
- 2 large eggplants
- 1 tablespoon of oregano
- 2 tomatoes, chopped 400 g
- 1 teaspoon of honey
- 100 g Greek yogurt
- 100 g grated cheddar cheese
- 250 g of ricotta
- 2 eggs whisk with a fork
- 1/2 teaspoon of freshly grated nutmeg (approximately)
First, preheat your oven to 180 ° (fan).
Then, finely chop the onions and garlic, slice the courgettes.
Slice the eggplant lengthwise into slices 2 cm thick.
Peel and chop the potatoes into slices 2 cm thick.
Sauté the onion and garlic in part of the olive oil for about 5 minutes until the onion begins to brown.
Add zucchini, salt and pepper to taste, oregano, honey and cinnamon and cook for another three minutes.
Now add the chopped tomatoes and lentils, half fill one of your empty tomato cans with water and pour it in, stir to combine and simmer for about 30 minutes.
While cooking, place your eggplant slices on a baking sheet, sprinkle with olive oil and cook for 20 minutes.
Boil your potatoes for about 15 minutes.
Spread the tomato mixture on the bottom of a dish, place the potato slices on top, then the eggplant.
Combine the ricotta, eggs, Greek yogurt and nutmeg in a bowl and pour over the eggplant, finally sprinkle with grated cheddar cheese.
Bake for 20 minutes, until the moussaka is golden and bubbly.
Happy Cooking Time.
I often use frozen onion and garlic, it's so convenient! If using frozen eggplant, thaw then add to the mixture to bake.
After cooking in the pan with the tomatoes, check that the lentils are tender and tender, not grainy. Otherwise, cook for a few more minutes.
To cut down on the cooking time, you can make yourself some cooked canned green lentils, but I have to say the texture is much nicer with the red.