Aubergine moussaka with red lentils and feta cheese

Moussaka with aubergine lentils and feta cheeseThis moussaka both looks fantastic and tastes fantastic. The flavours are quite mild but full. As many oven bakes there are a few steps, but all are easy to follow.
Serve this moussaka with a fresh salad or a couple of green leaves on the side. This dish is perfect for your lunchbox the next day and to deep freeze for emergency dinners.
Cooking time: 1 hour: 20 minutes preparation and 40 minutes in the oven.
Cooking time 60 minutes for 5 portions
IngredientsIngredients

  • 2 / 700 g / 1 1/2 lb aubergines
  • 1 large / 300 g / 11 oz baking potato
  • 400 g / 1 3/4 cup crushed tomatoes
  • 150 ml / 4 oz dried red lentils
  • 500 ml / 2 cup milk
  • 200 g / 7 oz feta cheese
  • 1 yellow onion
  • 3 cloves garlic
  • 1 pot of fresh oregano
  • 1 red chilli
  • 5 tbsp olive oil
  • 2 tbsp white flour
  • Salt
  • Finely ground nutmeg

Cooking instructionsHow to
Step 1: Prepare the aubergines

  1. Heat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit. Peel 2 aubergines and slice them in 1 centimeter thick slices.
  2. Spread them out on a baking tray, brush them with 2 tbsp olive oil and sprinkle 0.5 tsp salt over them. Bake the aubergines in the oven for around 10 minutes.

Step 2: The tomato sauce

  1. Heat 1 tbsp oil in a pot. Chop 1 yellow onion and 1 red chilli, crush 3 cloves garlic. Brown the onion, garlic and chilli for a few minutes.
  2. Add 400 g / 1 3/4 cup crushed tomatoes, 100 ml / 3 1/2 oz water, 150 ml / 4 oz dries red lentils and 1 tsp salt. Boil for 10 minutes.
  3. Chop 1 pot of fresh oregano and turn it into the sauce.

Step 3: The Béchamel sauce

  1. Heat up 2 tbsp olive oil in a pot and stir in 2 tbsp white flour. Lower the heat and add 500 ml / 2 cup milk, a little at a time, whilst stirring.
  2. Let the sauce boil whilst stirring for around 5 minutes. Add 200 g / 7 oz crumbled feta cheese and a pinch ground nutmeg.

Step 4: Everything comes together

  1. Peel and slice 1 large baking potato as thinly as possible.
  2. In an oven proof dish, start the layering with a layer of aubergine.
  3. Build layers of aubergine, tomato sauce and potato.
  4. Pour the Béchamel sauce on top. Bake in the oven for 40 minutes.
Based on 5 portions:
Calories: 566
Carbohydrates: 64 g
Fat: 24 g
Protein: 26 g

EatMoreVegetarian.com

Advertisements

2 thoughts on “Aubergine moussaka with red lentils and feta cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s