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Lentil and Aubergine Moussaka with Irish Beef Mince

Lentil and Aubergine Moussaka with Irish Beef Mince

with toasted ciabatta
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
863 kcal
Protein
: 
47.6g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Cereals containing gluten
  • May contain traces of allergens
  • Soya
  • Egg
  • Milk
  • Oats
Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Onion

1 unit(s)

Aubergine

1 unit(s)

Bell Pepper

1 sachet(s)

Dried Oregano

1 sachet(s)

Vegetable Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

240 grams

Irish Beef Mince

1 sachet(s)

Worcester Sauce

(Contains: Soya)

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

½ sachet(s)

Ground Cinnamon

2 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat41.5 g
of which saturates21 g
Carbohydrate72 g
of which sugars23.7 g
Dietary Fiber15.6 g
Protein47.6 g
Cholesterol14.4 mg
Salt8.8 g
Trans Fat0.2 g
Potassium526.9 mg
Calcium35 mg
Iron1.2 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.
•Oven dish
•Sieve
•Baking Sheet with Baking Paper

Cooking steps

Roast the Aubergine
1
  • 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.
Prep the Veg
2
  • 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.
Time to Fry
3
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Add the mince, onion and pepper and season with salt and pepper.
  • Cook, stirring, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
  • Add the oregano, lentils and half the cinnamon sachet (use all for 4P and 6P). Cook for 1 min more.
Simmer the Sauce
4
  • 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.
Toast the Ciabatta
5
  • 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. 
Dish Up
6
  • Divide the aubergine moussaka between bowls.
  • Serve the toasted ciabatta alongside.
Meal right image

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