Lentil and Aubergine Moussaka
with toasted ciabatta
There's no denying Greece has produced some truly outstanding inventions, not least the moussaka! It may not be quite on the same scale as the Parthenon but it's certainly a whole lot tastier.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Dried Oregano
1 sachet(s)
Worcester Sauce
(Contains: Soya)
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
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
(Contains: Milk)
1 unit(s)
Bell Pepper
110 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
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 bell pepper and discard the core and seeds. Chop into small pieces.
- Drain and rinse the lentils in a sieve.
- Place a pan over medium-high heat with a drizzle of oil.
- 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 sachet (use all for 4P and 6P). Cook for 1 min more.
- 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 to loosen if required. Season to taste with salt, pepper and sugar.
- When the sauce is ready, transfer the sauce to an oven dish.
- Layer over the aubergine slices. Spread the creme fraiche evenly across the top.
- Sprinkle the 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 ciabatta lengthways.
- Pop into the oven, cut-side up, to warm through, 2-3 mins.
- Divide the aubergine moussaka between bowls.
- Serve the toasted ciabatta alongside.
