Description
A hearty vegetarian twist on the traditional Greek moussaka, featuring layers of tender potatoes, griddled aubergines, a flavorful lentil and tomato sauce, and a creamy ricotta cheese topping.
Ingredients
- 160g/5½oz red lentils
- 650g/1lb 7oz potatoes, scrubbed
- 1 tsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 4 sprigs thyme, leaves picked
- ½ tsp dried oregano
- ½ tsp ground cinnamon
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 vegetable stock cube
- ½ tsp sea salt
- 2 large aubergines, thinly sliced
- 2 tbsp roughly chopped flat-leaf parsley
- 250g/9oz ricotta cheese
- 50g/1¾oz mature cheddar, grated
- Freshly ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Soak the Lentils: Put the lentils into a bowl, cover with water, and set aside to soak while you prepare the other ingredients.
- Prepare the Potatoes: Put the potatoes into a saucepan, cover with water, and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Drain and run them under cold water until cool enough to handle. Peel the potatoes using a spoon and slice them into 7mm (⅜in) thick slices. Set aside.
- Cook the Onion and Spices: Heat the olive oil in a large sauté pan, add the onions, and cook over medium heat for 5–6 minutes until softened. Add the garlic, thyme, oregano, and cinnamon, and cook for 1 minute. Stir in the tomato purée and cook for another minute.
- Add the Tomatoes and Lentils: Add the chopped tomatoes, salt, and pepper, then bring to a simmer. Fill the tomato tin with water and add it to the pan, repeating this step once more to add another tin of water. Drain the lentils and stir them into the tomato sauce. Bring to the boil, then simmer over medium heat for 20 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed.
- Griddle the Aubergines: While the lentil sauce is simmering, heat a griddle pan until hot. Griddle the aubergine slices in batches, cooking until browned and softened on both sides. Set aside.
- Assemble the Moussaka: Spoon half of the lentil sauce into a medium ovenproof dish. Layer half of the sliced potatoes and griddled aubergines over the sauce. Top with the remaining lentil sauce, followed by the remaining potatoes and aubergines.
- Make the Ricotta Topping: In a small bowl, mix the ricotta cheese with the grated cheddar. Spoon this mixture over the aubergines and smooth it out to cover the top of the dish.
- Bake: Place the moussaka in the oven and bake for 20–25 minutes, or until heated through and golden brown on top.
- Serve: Remove the moussaka from the oven and sprinkle with chopped flat-leaf parsley. Serve hot with a green salad for a complete meal.
Notes
- Add More Vegetables: Add other vegetables like zucchini or mushrooms to the layers for extra flavor and texture.
- Use Different Cheese: Swap the ricotta with feta and mozzarella or use a dairy-free cheese for a vegan version.
- Add Spices: For an extra kick, add chili flakes or smoked paprika to the tomato sauce.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 25mg
