While I was out running yesterday, I had the urge to make moussaka. I don’t know why, as I usually find it a bit of a faff and I’m not especially fond of faff.
I said to The Meat Eater that I was going to make moussaka and he asked why that reminded him of Demis Roussos. I said because it’s Greek? The Meat Eater said yes. I said I could put some Demis on if he liked but The Meat Eater said no. Then I said we could watch Abigail’s Party but The Meat Eater said no to that too.
Never mind, the moussaka was good.
Vegetable moussaka (serves 6)
Recipe taken from Low-Fat Vegetarian Mediterranean Recipes
450g aubergines, sliced
115g green lentils
600ml vegetable stock
1 bay leaf
225g fresh tomatoes, roughly chopped
25ml olive oil
1 onion, sliced
1 garlic clove, crushed
225g mushrooms, sliced
400g can chickpeas, rinsed and drained
400g can chopped tomatoes
2 tbsp tomato puree
2 tsp dried basil
300ml natural yoghurt
50g cheese, grated
salt and black pepper
- Place the lentils, stock and bay leaf in a pan. Cover, bring to the boil and simmer for about 20 minutes, or until the lentils are just tender. Drain well and keep warm.
- Heat 10ml/2 tsp of the oil in a large, non-stick pan, add the onion and garlic, and cook, stirring, for 5 minutes. Stir in the lentils, mushrooms, chickpeas, fresh and canned tomatoes, tomato puree, basil and 45ml/3 tbsp water. Bring to the boil, cover and simmer gently for 10 minutes.
- Preheat the oven to 180C/Gas 4. Heat the remaining oil in a non-stick frying pan and fry the slices in batches for 3-4 minutes, turning once.
- Season the lentil mixture. Layer the aubergines and lentils in an ovenproof dish, starting with aubergines and finishing with the lentil mixture.
- Beat together the yoghurt, eggs and sale and pepper, and pour the mixture into the dish. Sprinkle with cheese and bake in the oven for 45 minutes.