The quantities provided above are averages only.
1 sachet(s)
Dried Oregano
1 sachet(s)
Worcester Sauce
2 unit(s)
Ciabatta
1 pack(s)
Lentils
1 unit(s)
Onion
1 unit(s)
Aubergine
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Vegetable Stock
½ sachet(s)
Ground Cinnamon
2 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Bell Pepper
110 grams
Creme Fraiche
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the aubergine, then slice into 1cm rounds.
Pop the aubergine onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 15-20 mins. Turn halfway through.
Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces.
Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a pan on medium-high heat. Add the onion and pepper and season with salt and pepper. Cook, stirring, until soft and golden, 4-5 mins. Add the oregano, lentils and half the cinnamon (per 2P). Cook for 1 minute more.
Next, stir in the Worcester sauce, stock, chopped tomatoes and a pinch of sugar. Cook the sauce for 6-8 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.
When the tomato sauce is ready, transfer the sauce to an oven dish. Layer over the aubergine slices. dollop over the crème fraîche and then spread it out evenly across the top.
Sprinkle the Hard Italian cheese over the moussaka and season with pepper. Bake in the oven until the cheese is golden and bubbling, about 5-6 mins. .
Halve the ciabattas. Pop into the oven, cut-side up, to warm through, 2-3 mins. TIP: To avoid turning on your oven toast the bread in the toaster instead.
Serve the moussaka in bowls with the toasted ciabatta on the side.