Lentil Moussaka
Who needs meat when you can get so much flavour from lentils and vegetables? The Greek flavouring really comes from the wine and cinnamon. And the topping is simply sublime.
Ingredients
Filling
- 2 large aubergines
- olive oil for brushing
- 2x 250g Ready to eat puy lentils Merchant Gourmet are great
- 1 onion chopped
- 3 cloves garlic crushed
- 3 tbs olive oil
- 3 tbs tomato puree
- 75 ml red wine
- 200 ml water
- 1 tsp cinnamon
- salt and pepper
Topping
- 400 g cream cheese coconut yoghurt if you are dairy free
- 50 g cheddar grated vegan cheese if dairy free
- 3 eggs
- salt and pepper
Instructions
- Pre heat the oven to 180 fan, 200 electric or Gas 6.
- Slice the aubergines about 1cm thick. Place on two lined baking sheets, Brush both sides with olive oil. Bake until just browned. Set aside.
- Turn down the heat to 160 fan, 180 electric or Gas 4.
- Meanwhile, fry the onion in the olive oil for about 5 minutes, do not brown. Add the puy and other sauce ingredients. Stir well and simmer uncovered for 15 minutes. Set aside.
- For the topping: Mix all the ingredients in a bowl.
- In an oven proof dish arrange a layer of aubergine. Spread over half the lentil mixture and then repeat. Add the topping.
- Bake in the oven for 1 hour until the top is fluffy and golden.
- Serve with a well dressed mixed salad.