Get your Greek on with this hearty meat-free moussaka that’s perfect for chilly nights. Grilled eggplant takes the place of fried for a lighter touch – simply slice and brush with olive oil. Then swap the traditional lamb for a quick lentil and mushroom ragu fragrant with cinnamon. Layer it all up in a baking dish, top with a creamy blend of ricotta and feta, then cook it in the oven until it smells so amazing you can’t resist any longer.
- 500g eggplant
- 1 red onion
- 5g garlic
- 100g portobello mushrooms
- 4g oregano
- 400g can lentils
- 1 tsp cinnamon
- 400g can chopped tomatoes
- 150g ricotta
- 50g feta
- 40g rocket
- 1 egg
- 90ml milk
- olive oil
- salt and pepper
Method | Serves 2
Preheat grill to high. Halve eggplant lengthways and cut into 5mm-thick slices. Line oven tray with foil and grease to prevent eggplant from sticking. Brush slices with oil and season. Grill eggplant for 5 mins each side or until lightly golden. Change oven to 220C.
Meanwhile, halve onion and thinly slice, and finely chop garlic.
Clean mushrooms and cut into 1cm pieces. Pick oregano leaves and finely chop.
Drain and rinse lentils in a sieve.
Heat 1 tbs of oil in a large frypan over medium-high heat. Cook the onion, garlic, mushrooms, oregano, and cinnamon for 5 mins or until the onion and mushrooms have softened, stirring regularly.
Reduce the heat to medium, stir in the tomatoes and lentils and 1⁄2 tsp salt and ground pepper. Cook for about 3 mins until warmed through. Turn off the heat.
Meanwhile, whisk ricotta, milk, egg and 1⁄4 teaspoon salt and ground pepper in a bowl until combined. Lightly grease the baking pan with oil.
Cover base of dish with 1/3 of eggplant and spread over 1/2 of lentil mixture. Repeat, finishing with an eggplant layer. Pour over ricotta mixture and crumble over feta. Cover with foil and bake for 5 mins. Turn grill to high, remove foil and grill for 5 mins.
Thanks to our friends at Marley Spoon for the mouth watering recipe.