Aubergine and Lentil Moussaka

• 5 tbspolive oil
• 4aubergines, cut into 2cm chunks
• 2onions, finely chopped
• 2carrots, coarsely grated
• 2courgettes, finely diced
• 4garlic cloves, crushed
• 1 tspground cinnamon
• 2 tspdried oregano
• 2 tbsptomato puree
• 300gdried green lentils, rinsed
• 2 x 400gtins chopped tomatoes
• 800mlvegetable stock
• 2bay leaves
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper
• 500 gfull-fat Greek yoghurt
• 4eggs
• 80 gvegetarian Italian-style hard cheese, finely grated
• ½ tspfreshly grated nutmeg
• 1cucumber, halved lengthways and sliced
• 400gripe tomatoes, cut into wedges
• 1lemon, juiced
• 2 tbspextra virgin olive oil

Method

1. 1Brown the aubergine in three batches in a wide pan over a medium-high heat, using 1 tbsp of the oil per batch. Allow 6–8 minutes each, turning until golden and starting to soften. Set aside.
2. 2Turn the heat to medium, add the remaining 2 tbsp oil with the onions, carrots and courgettes and a teaspoon of salt, and cook for 8 minutes until soft and sweet.
3. 3Stir in the garlic, cinnamon, oregano and tomato puree for 1 minute until it smells warm. Add the lentils, chopped tomatoes, stock and bay leaves, bring to a simmer and cook with the lid half on for 30 minutes, stirring now and then, until the lentils are nearly tender.
4. 4Return the aubergine and cook for another 10 minutes, or longer if needed, until the lentils are soft and the sauce is thick enough to hold a spoon trail. Fish out the bay leaves, stir in the parsley and season with salt and plenty of black pepper. Taste: the cinnamon should sit behind the tomato, not lead it.
5. 5Heat the oven to 200°C/180°C fan while the lentils simmer. Divide the finished filling between two ovenproof dishes of about 2 litres each.
6. 6Whisk the yoghurt, eggs, vegetarian hard cheese, nutmeg and a pinch of salt. Divide over both dishes and bake for 25–30 minutes until golden and fully set in the centres. Rest for 5 minutes before serving.
7. 7While it bakes, toss the cucumber and tomatoes with the lemon juice, the extra virgin olive oil and a pinch of salt. Serve the moussaka in squares with the salad alongside.
8. 8Each dish serves four. If saving one for another day, cool it within 2 hours, cover and freeze for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout. Make only the salad you plan to eat now and keep the remaining salad ingredients separate for serving later.

Per serving

kcal

514

protein

28.4g

fibre

13.7g

carbs

53.8g

fat

22.1g