Lentil moussaka
1
Points®
Total time: 2 hr 10 min • Prep: 30 min • Cook: 1 hr 40 min • Serves: 6 • Difficulty: Easy
We’ve given this Greek dish a vegetarian twist. Lentils are packed with nutrients and give a great texture to this dish. This recipe is suitable to freeze so why not do some batch cooking and make two, freeze the second and then you have a hearty, nutritious meal ready so another night?
Ingredients
Olive oil
1 tbs
Celery
2 stick(s), finely chopped
Carrot(s)
2 medium, finely chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Dry lentils
¾ cup(s), (150g) brown variety
Canned diced tomatoes
800 g, (2 x 400g cans)
Ground cinnamon
½ tsp
Ground allspice
½ tsp
Potato(es)
2 medium, (2 x 120g)
Eggplant
600 g, thinly sliced
Egg(s)
2 medium
99% fat-free, plain or natural yoghurt, unsweetened
500 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat oil in a saucepan over medium heat. Add celery, carrot, onion and garlic and cook, stirring, for 5 minutes, or until softened. Add lentils, tomatoes, cinnamon, allspice and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer for 45 minutes or until lentils are tender.
2
Meanwhile, boil, steam or microwave potatoes until tender. Drain. Cut into 5mm-thick slices.
3
Preheat grill on high. Line a grill tray with foil. Lightly spray eggplant with oil and grill, in batches, for 1-2 minutes each side, or until browned.
4
Preheat oven to 180°C. Lightly spray a 3L (12-cup) capacity ovenproof dish with oil. Spread 2 tablespoons of the lentil mixture over base of prepared dish. Top with half the eggplant, then half the lentil mixture. Layer potatoes over lentil mixture, then layer with remaining lentil mixture and eggplant.
5
Whisk eggs and yoghurt in a bowl until combined. Spread yoghurt mixture over eggplant layer. Bake for 35 minutes, or until golden.
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