Moussaka, that gloriously beefy Greek dish, gets a veg makeover. The mix of lentils and ground walnuts is incredible; you’ll be convinced you’re eating regular mince! I swap out the faff of making a white sauce too for a yoghurty cheese mix; a bit rogue but it worked a treat. This dish is an experiment that played out well. A wedge of this with a salad for lunch is 👌(thanks @heatherlouisey for suggesting I make a veggie moussaka recipe, hope you enjoy!) Takes 60 minutes, makes 4 work lunches
2 aubergines, sliced into thick discs
2 cans of lentils
150g walnuts, blitzed in a food processor so they resemble breadcrumbs
1 big onion, finely chopped
2 big carrots, finely chopped
2 cloves garlic, minced
1 can of chopped tomatoes
A big sprig of rosemary
2 teaspoons of dried oregano
1 teaspoon of dried thyme
1 glass of red wine
200ml plain yoghurt
150g cheddar cheese, grated
A handful of breadcrumbs
Salt and pepper
1) Pre heat the oven to 200C. Lay the aubergine discs on a baking sheet, drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15 minutes, turning them halfway. Set aside to cool.
2) Put a saucepan on a medium heat. Add the olive oil, onions, carrots, garlic and all the herbs. Season with salt and pepper, and cook slowly for 15 minutes or so until soft. Add the lentils, walnuts, red wine and chopped tomatoes. Bring to the boil, turn down and simmer for a further 20 minutes, stirring occasionally.
3) In a bowl mix the yoghurt, egg and cheese mixture, with a touch of salt and pepper.
4) Now you’re ready to assemble! Grab a deep tray and start laying your moussaka. Start with a layer of the lentil mixture, followed by a layer of aubergines and a layer of the yoghurt cheese mixture. Repeat these three layers until your are out of everything, try and make sure you finish with the top layer being the yoghurt and cheese
5) Top the moussaka with the breadcrumbs and a bit of extra cheese. Pop in the oven and bake for 30 minutes until the cheese is bubbling!39w