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Vegetarian Moussaka

Vegetarian Moussaka

Cooking Time

Preparation Time : 0

Cook Time : 75

Total Time : 75

Ingredients

Serves 4-6

  • 150g young spinach leaves

  • 200g lentils

  • 1 onion , finely chopped

  • 1clove garlic , chopped

  • 8medium mushrooms , quartered

  • 1 (400 g) can chopped tomatoes

  • salt

  • pepper

  • 1teaspoon ground cumin

  • 750g potatoes , peeled

  • 2large eggplants

  • 50g butter

  • 50g flour

  • 500ml milk

  • 200g ricotta cheese

  • 1 egg

  • 50g grated parmesan cheese

  • nutmeg

  • 2tablespoons oil

Directions

  • 01

    Boil spinach for one minute, drain and reserve the liquid.

  • 02

    Put 450 ml of the water into a pan and add the lentils.

  • 03

    Cover and cook over a medium-low heat for 20 minutes.

  • 04

    Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.

  • 05

    Stir the mushrooms into the onions, increase the heat and season generously.

  • 06

    Cook until juicy and darkened in colour.

  • 07

    Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.

  • 08

    Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.

  • 09

    Simmer gently for a few minutes.

  • 10

    Squeeze all the liquid out of the spinach and stir it into the pan.

  • 11

    Add a little water if the stew seems too dry.

  • 12

    Boil the potatoes in salted water, drain, cool slightly and slice lengthways.

  • 13

    Pre-heat the oven to 400 F or 200 degrees C.

  • 14

    Trim the eggplant and slice lengthways about 1/2 cm thick.

  • 15

    Smear a baking sheet with remaining oil, lay out the slices.

  • 16

    Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.

  • 17

    Reduce the temperature to 360 F or 180 degrees C.

  • 18

    Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.

  • 19

    To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.

  • 20

    Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.

  • 21

    Remove from the heat, taste and adjust the seasoning.

  • 22

    Pour the sauce over the moussaka and dust with nutmeg.

  • 23

    Bake for 30 minutes or until the top is set and golden.

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