Eggplant and lentil moussaka

Name: Eggplant and lentil moussaka
Cook time: 30 min
Yield: 1
Cuisine: Mediterranean

with bechamel sauce and Parmesan crumb

Ready in around 30 mins

RECIPE FACT:

Greek moussaka stems from an Arabic dish that is thought to have originated in Baghdad in the 10th century.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE EGGPLANT AND SALAD:
Line an oven tray with baking paper. Using half the eggplant, cut the stalk end off, slice in half then into ½ cm half rounds. Place on the baking tray, season with salt and pepper and drizzle with oil. Place in the oven and bake for 10 -12 mins. Place the baby leaves into a salad bowl. Peel the carrot and make ribbons by running a peeler the full length along the carrot. Just before serving pour in the Greek vinaigrette and toss to combine.
2. TO PREPARE THE LENTIL FILLING:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the steamed Puy lentils, pour in the tomato and oregano sauce and cook for 2-3 mins stirring occasionally. Season with salt and pepper and remove from the heat.
3. TO PREPARE THE MOUSSAKA:
Warm the bechamel sauce for 60 secs in the microwave or place in a pot and heat gently over a low heat. Lightly oil a baking dish and add half the baked eggplant in a single layer to the bottom of the dish then top with the lentil filling. Cover the lentils with the remaining eggplant slices. Pour over the warmed bechamel sauce and sprinkle over the mozzarella crumb. Place into the oven and bake for 12-15 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins.
TO SERVE:
Spoon the moussaka onto a plate and serve with the baby leaves on the side.