Planet Veggie

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
3 eggs
50g cheese, grated
salt and black pepper

1. 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.
2. 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.
3. 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.
4. Season the lentil mixture. Layer the aubergines and lentils in an ovenproof dish, starting with aubergines and finishing with the lentil mixture.
5. 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.