Name: Lentil & Aubergine Moussaka with toasted ciabatta
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 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

HelloFresh

Recipes

Italian Recipes

Lentil & Aubergine Moussaka

with toasted ciabatta

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/veggie-moussaka-599705810534687c0c183622

Tags:

Family Friendly

•Calorie Smart

Allergens:

Soja

•Hvede

•Milk

The quantities provided above are averages only.

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2565 kJ

Energy (kcal)613 kcal

Fat24.1 g

of which saturates13.3 g

Carbohydrate74.5 g

of which sugars21.5 g

Dietary Fiber15.6 g

Protein24.4 g

Salt6.1 g

Potassium526.9 mg

Calcium35 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

•Sieve

•Baking Sheet with Baking Paper

Cooking Steps

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.