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Vegetarian moussaka

Wheat, gluten and nut free

Customer Rating:
4.5 (2 votes)

Posted by: Ruth
On:

Cuisine

Other

Time

1 - 2 hrs

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Recipes for kids

You will need

IngredientAdd
2 large aubergines, sliced More products
100g green lentils OR More products
1 x 400g can lentils, drained More products
600ml vegetable stock, wheat & gluten free

Awaiting stock

 		More products
2 bay leaves More products
1 onion, sliced More products
1 garlic clove, finely chopped More products
1 tbsp olive oil More products
1 x 400g can chopped tomatoes More products
1 x 400g can chickpeas, drained More products
250g mushrooms, sliced More products
2 tbsp tomato puree More products
2 tsps dried mixed herbs More products
3 tbsp water
150ml low fat natural yogurt

Awaiting stock

 		More products
1 large egg, beaten

Awaiting stock

 		More products
100g cheese, grated Available only in our Edinburgh shops More products
freshly ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat oven: 180°C, 350°F, Gas 4
  • Place the sliced aubergine in layers in a large sieve, sprinkling each layer with salt.
  • Cover and leave for at least 30 minutes to allow the bitter juices to be extracted.
  • Place the lentils, stock and bay leaves in a saucepan and bring to the boil, then simmer for approx 20 minutes until the lentils are tender.
  • If you are using canned ready prepared lentils you can miss this instruction, and add the bay leaves to the main mix while cooking instead.
  • at the olive oil in a large saucepan and gently fry the onion and garlic for 4-5 minutes. Do not allow to brown.
  • Stir the drained lentils, tomatoes, chick peas, mushrooms, tomato puree, herbs and water into the onions.
  • Bring to the boil and simmer covered for 10 minutes. Season to taste and remove the bay leaves.
  • Rinse the aubergine slices and pat dry with kitchen paper.
  • Place a few of the slices on a plate and microwave for 1 minute. Repeat this until all the slices have been microwaved. (Traditional method is to fry the slices, which can be done in this recipe if preferred.)
  • Arrange a layer of aubergines on the bottom of a deep casserole dish, spoon over a layer of lentil mixture.
  • Continue the layers until all the mixture and aubergine slices are used up, finishing with a lentil mixture layer.
  • Beat together the yogurt and egg, and season. Pour over the mixture in the casserole.
  • Sprinkle grated cheese on the top and bake for 45 minutes.

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