Red Lentil And Aubergine Moussaka
This hearty vegetarian moussaka is a delicious Mediterranean-inspired dish that layers tender aubergines, savory lentils, and a rich tomato sauce. Topped with a creamy ricotta and yogurt mixture, and baked to golden perfection, this comforting meal is perfect for sharing with family and friends. Dive into a satisfying blend of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 400g/14oz aubergines
- 50ml/2oz vegetable oil
- salt and freshly ground black pepper
- 1 red onion
- 1 red pepper
- 1 garlic
- 50g/2oz tomato purée
- 400g/14oz canned chopped tomatoes
- 1 cinnamon
- 100g/3½oz red lentils, cooked according to packet instructions
- 2 tbsp chopped fresh parsley
- 125g/4½oz ricotta
- 125g/4½oz Greek-style yoghurt
- 3 free-range eggs
- freshly grated nutmeg
- salt and freshly ground black pepper
- 50g/2oz freshly grated pecorino
Instructions
- Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
- For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.
- Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened.
- Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.
- Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
- Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.
- Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
- For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.
- Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.
- Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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