Lentil and eggplant moussaka
Ready in around 30 mins
- Energy: 3135kj (750Kcal)
- Protein: 41g
- Carbohydrate: 45g
- Fat: 43g
- Contains: Gluten, Milk, Sulphites
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BEFORE COOKING:
Preheat the oven to 210°c (fan bake).
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1. TO PREPARE THE EGGPLANT AND COS:
Line an oven tray with baking paper. Cut the stalk end of the eggplant off. Slice in half then using only one half cut into 1/2 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 cos leaves into a salad bowl. Using quarter of the cucumber cut in half and then into 1/2 cm slices on the diagonal. Just before serving pour in the Greek vinaigrette and toss to combine.
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2. TO PREPARE THE LENTIL FILLING:
Place the lentils into a sieve, rinse under running water and drain well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add half the 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.
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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 15-20 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins.
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TO SERVE:
Cut the moussaka into sections and spoon onto a plate. Serve with a side of baby cos salad.
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- 1 tin of lentils
- 1 pot of tomato and oregano sauce
- 1 pot of bechamel sauce
- 1 pot of Greek vinaigrette
- 1 sachet of mozzarella crumb
- 1 eggplant
- 1 bag of baby cos leaves
- Cucumber
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