EGGPLANT AND LENTIL MOUSSAKA

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Ingredients (serves 4)

Lentil Sauce

  • 1 medium brown onion, diced
  • 2 garlic cloves, minced
  • 1 tbs tomato paste
  • 1 400g tinned crushed tomatoes
  • 1 400g tinned mini roma tomatoes
  • 1 400g tinned brown lentils, rinsed
  • ½ cup chopped fresh parsley, extra to garnish
  • 2 bay leaves
  • 2 tsp dried oregano
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¼ tsp ground nutmeg

Layers

  • 2 large eggplants, thinly sliced
  • 4 large white potatoes, thinly sliced

Béchamel Sauce / Topping

  • 2 tbs extra virgin olive oil
  • 3 tbs plain flour
  • 1 cup unsweetened almond milk
  • dash of ground nutmeg
  • ½ cup of breadcrumbs

Instructions

  • Preheat oven to 180 degrees C
  • Slice potatoes and eggplant with a knife, place them evenly onto a lined baking tray and bake them in the oven for approximately 25 minutes, until they are soft
  • While the potatoes and eggplant are cooking prepare the sauce by dicing the brown onion and garlic, place them into a pan and allowing them to cook until golden in colour
  • Add in the rinsed lentils, canned tomatoes, tomato paste, all of the herbs and spices, bring to boil and allow to them simmer for 30 minutes on a medium heat
  • Remove the potatoes and eggplant from the oven, layer them in a dish like so: potato layer, eggplant layer, lentil sauce layer, and repeat until all are used up
  • Create a béchamel sauce by placing extra virgin olive oil into a small pan, stir in flour, and add milk, stirring until the mixture thickens, and add a dash of nutmeg
  • Top the Moussaka with the béchamel sauce, bread crumbs, and any extra chopped parsley
  • Bake in the oven for 45 minutes, or until potatoes and eggplant are tender
  • Serve immediately and enjoy!

 

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