Vegetable Moussaka

Ingredients

  • 1 aubergine

  • 300 ml vegetable stock

  • 1 bay leaf

  • 1 small onion 

  • 1 crushed clove garlic

  • 65g  green lentils

  • 1 box of mushrooms 

  • 1 can of chickpeas 

  • 1 can of chopped tomatoes

  • 1 tbsp water

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1 tbsp tomato puree

  • 2 tbsp extra virgin olive oil

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Topping:

  • 1 egg

  • 2 tbsp parmesan cheese grated (Look for the lowest in saturated fat. I like the Eatlean grated protein cheese.There are also Vegetarian options available in Sainsburys and Waitrose in the UK).

  • 64g fat free Greek yogurt

  • 1/4 tsp grated nutmeg

  • Salt and Pepper 

  • More parmesan and dried oregano to sprinkle on top

Method

  1. Preheat oven to 180 degrees/ Gas mark 4

  2. Slice the aubergine into circles approximately half a centimetre wide and layer in a colander with salt for 30 mins, then rinse and pat dry.

  3. Boil the lentils in the vegetable stock along with the bay leaf then lower the heat and simmer for 20 minutes and then drain them.

  4. Warm 1 tbsp of extra virgin olive oil in a frying pan and add the chopped onion and crushed garlic. Then simmer for 5 minutes.

  5. Drain the lentils and 1 can of chickpeas and  then add to the pan.

  6. Then add mushrooms, tomato puree, 1 can of chopped tomatoes, oregano, thyme and water. Bring to a boil and simmer on a lower heat for 10 minutes.

  7. Add a sprinkle of salt and pepper and set aside.

  8. Warm 1 tbsp of extra virgin olive oil in a separate frying pan and fry the aubergine circles for 3 minutes on each side until golden.

  9. In an oven proof dish layer the aubergine circles with the vegetables like a lasagne in the following order - vegetables, aubergine, vegetables, aubergine.

  10. Now make your topping by whisking 1 egg, 2 tbp Parmesan cheese (low fat/ vegetarian options available), 64g fat free greek yogurt and 1/4 tsp nutmeg. 

  11. Sprinkle with remaining Parmesan cheese (low fat/ vegetarian options available)and a big pinch of oregano.

  12. Pour the topping over the moussaka and place the oven proof dish in the oven and bake for 45 minutes. 

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