Vegetarian Moussaka
Ingredients
vegetable oil
2 aubergines, sliced
1 onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
400g tin chopped tomatoes
1 tbsp tomato puree
250g cooked green lentils (cooked weight)
1/2 tsp ground cinnamon
2 tbsp fresh thyme, chopped
40g butter
25g flour
200ml warm milk
salt and black pepper
Method
Preheat the oven to 180C
Heat some vegetable oil in a large frying pan over a medium heat and fry the sliced aubergine for 2-3 minutes on each side until browned. This will need to be done in batches. When browned remove from the pan and drain on kitchen paper
When all the aubergine is fried add the onion, red pepper and garlic and fry for 5 minutes until they soften a little
Add the chopped tomatoes, tomato puree and cinnamon, bring up to a simmer and cook for a further 5 minutes
Add the fried aubergines, green lentils and thyme and simmer for 2-3 minutes until these are warmed through
Season the sauce with salt and freshly ground black pepper
Transfer the mixture to an ovenproof dish
For the topping make a white sauce by melting the butter over a low heat in a small saucepan
Sprinkle in the flour and stir to make a roux
Cook the roux for 2 minutes, stirring constantly
Add the warm milk a little at a time, stirring constantly with a balloon whisk
When all the milk has been added bring the sauce to the boil and gently simmer for 5 minutes
Pour the white sauce over the mixture in the ovenproof dish
Bake in the preheated oven for 30-40 minutes until the topping has browned
Serve immediately
Note: Tinned green lentils can be used, but drain them before using. Alternatively dried green lentils can be cooked according to the packet instruction beforehand. 100g dried weight of lentils should give around 250g cooked weight.
Keywords: Vegetarian, Moussaka, Aubergine, Lentils, Tomatoes
