Vegetarian moussaka
Vegetarian moussaka
Leave out the lamb and serve up a veggie take on this classic Greek recipe. It's packed with lentils, sweet potato, aubergine and fragrant spices with a creamy cheese topping
Ingreadient
- 140g dried green lentils
- 2 onions, halved and sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½tsp allspice
- 400g can chopped tomatoes
- 1 cube reduced-salt vegetable stock
- 200g sweet potato, thinly sliced
- 1 large aubergine, sliced and the biggest slices halved again
- 300g full-fat plain yogurt
- 60g plain flour
- 2 egg yolks
- 120g mature cheddar, finely grated
- 2-3 tomatoes, cut into slices (optional)
Direction
- Heat the oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
- Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves. Add salt and pepper to taste.
- Place the yogurt, flour and egg yolks together in a bowl and whisk. Set aside. Spread the filling out in a large baking dish and cover with the topping evenly. Spread over the yogurt mixture, right to the edges. Sprinkle the cheddar over the top, then add the tomato slices, if using. Bake for 30-40 mins until the topping is golden and bubbling. Will keep for up to three days in the fridge.
