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Lentil and eggplant moussaka

Name: Lentil and eggplant moussaka
Cook time: 30 min
Yield: 2

with bechamel sauce and parmesan crumb

Ready in around 30 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 3135kj (750Kcal)
Protein: 41g
Carbohydrate: 45g
Fat: 43g
Contains: Gluten, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
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 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 cos leaves into a salad bowl. Using half the cucumber cut in half and then into ½ cm slices on the diagonal. Just before serving pour in the Greek vinaigrette and toss to combine.
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 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.
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.
TO SERVE:

Cut the moussaka into sections and spoon onto plates. Serve with a side of baby cos salad.