Brown lentil and Aubergine Moussaka

We are constantly on the lookout for easy and tasty recipes to serve during retreats. The criteria are strict but simple: it has to be comforting and wholesome and often need to meet dietary requirements such as being suitable for vegetarians or diabetics. This lovely dish ticks all the boxes and even meat lovers find nothing amiss.

Sebastien takes a shortcut with the lentils that works like a charm: he doesn't cook the lentils beforehand as the original recipe advises, but he pours boiling water over the lentils and let them soak while he prepares the aubergine slices. By the time the dish is assembled, he merely drains the lentils and add them to the pot. They have a lovely texture that way.

Serve this moussaka simply piping hot with a crisp salad on the side. And if possible safe some for the next day. It tastes even better then.

Picture by Matilda Angus

Ingredients:

400g Aubergine (sliced thinly in rounds)

50ml olive oil

salt and black pepper

1 red onion, chopped

1 red pepper, chopped

1 garlic clove, crushed

50g tin tomato paste

400g tin chopped tomato, drained

1 cinnamon stick

100g brown lentils, covered with hot water and soaked for an hour

2 tbsp chopped parsley

Topping:  Beat together

                  125g cream cheese (we use labhne made from our homemade yogurt)

                 125 g yoghurt,

                 3 eggs,

                 freshly grated nutmeg and salt and black pepper to taste

Method:

1.       Toss aubergine slices in oil, drain and season. Heat frying pan, add in batches and fry 2 to 3 minutes until golden brown on both sides. Remove, drain and set aside.

2.       Add onion, garlic and red pepper to the pan and fry 2 to 3 minutes until softened.

3.       Add tomato paste and fry 4 -5 minutes.

4.       Add tomatoes and cinnamon stick and simmer for 5 minutes.

5.       Drain lentils, then add lentils and aubergine to the casserole and simmer until warmed through, 2 to 3 minutes.

6.       Transfer to ovenproof dish, sprinkle with chopped parsley.

7.       Pour topping onto filling and sprinkle with pecorino or parmesan cheese.

8.       Bake in oven at 180°C for 25 to 30 minutes or until the topping is nicely set and browning.

  Enjoy!

   

  Matilda