Photo of Lentil moussaka by WW

Lentil moussaka

5
2
1
SmartPoints® value per serving
Total Time
2 hr
Prep
30 min
Cook
1 hr 30 min
Serves
6
Difficulty
Moderate
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 individual, 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 all spice

½ tsp

potato

2 medium, (2 x 120g)

eggplant

600 g, thinly sliced

egg(s)

2 medium

99% fat-free plain yoghurt

500 g

oil spray

2 x 3 second spray(s)

Instructions

  1. Heat 1 teaspoon oil in a large 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 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 3-litre (12-cup) capacity ovenproof dish with oil. Spread a little 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 medium bowl until smooth and combined. Spread yoghurt mixture over eggplant layer. Bake for 35 minutes or until golden. Serve.

Notes

SERVING SUGGESTION: Steamed sugar snap peas and zucchini (thickly sliced). TIP: Suitable to freeze for up to 3 months.

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