Vegetarian Moussaka

Written by Moira Adams on Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
Comments: 0

Ingredients

1 cup (6 oz, 175 g) of lentils
5 medium potatoes
2 medium onions, sliced
Oil for frying
2 large flat mushrooms, cut into thick slices
1 clove of garlic, minced
One 14-oz (400 g) can of tomatoes
1 tsp. ground cinnamon
1 large aubergine
2 tbsp. oil (for the sauce)
1 tbsp. flour
1¼ cups (10 fl oz, 300 ml) milk
1 egg
Salt to taste

Cooking Instructions

Oven: Pre-heat to 400F (200C)

Start by cooking the lentils in plenty of boiling water until just soft - about 20 to 30 minutes.

While the lentils are cooking, peel the potatoes and cut them into thin slices. Cover with salted water, and bring to the boil. Boil for about 20 minutes or until they are just beginning to soften.

Heat the oil in a skillet and add the chopped onions. Cook for a few minutes. Then add the garlic, mushrooms, tomatoes and cinnamon.

Next, cook the aubergine. Cut it into thin slices, and broil or roast on a medium heat for about 30 minutes, turning once (if necessary, baste with a little olive oil or butter to keep it moist). Alternatively, cook the whole aubergine on high power in the microwave for about three minutes or until it is soft; leave it to cool before cutting it into thin slices.

You are now ready to assemble the moussaka. Place the lentil mixture in an oiled oven dish. Cover the mixture with the sliced aubergine, and then with the sliced potatoes; these should cover the entire surface area.

Finally, make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens. Let the sauce cool, then stir in the beaten egg. Spread the sauce over the top of the moussaka.

Cover the dish, and bake for 45 minutes. Remove the cover for the last ten minutes of baking. 

About the author
Moira Adams

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