Vegetable and Lentil Moussaka
Preparation : 10 min.
Cooking time : 25 min.
4
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2 aubergines, 225g (8oz) each - sliced
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1 x 400g (14oz) tin green or continental lentils - drained
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5 tbsp olive oil
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2 red onions - peeled and thinly sliced
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400g (14oz) butternut squash - peeled weight and diced
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3 large open cap mushrooms - cut each mushroom into 8
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2 cloves garlic - peeled and crushed
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2 tsp paprika
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1 x 400g (14oz) tin chopped tomatoes
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1 tbsp Tomato Puree (add more or less to your taste)
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2 tbsp chopped fresh parsley
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salt and black pepper
Topping
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2 eggs - beaten
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25g cornflower
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350ml (12 fl oz) Alpro soya alternative to milk
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50g (2oz) Gruyere cheese
Preheat the oven to 180degC/Gas mark 4.
Heat 2 tbsp oil in a pan, add the onions, squash, mushrooms, garlic and paprika, fry for 5 minutes unil lightly browned, add the tomatoes and tomato puree, stir well and cook for a further 5 minutes, add the drained lentils and chopped parsley, season.
Heat 1 tbsp of the remaining oil in a frying pan over a moderate heat and fry 1 sliced aubergine for 3 - 4 minutes: Repeat.
Arrange alternative layers of the aubergines and lentil mixture in a casserole dish, finishing with aubergines.
In a small pan blend the cornflour with a little of the Alpro soya alternative to milk until smooth, add the remainder of the Alpro soya alternative to milk and bring to the boil, stirring, add the cheese, cool slightly and add the eggs, pour over the top of the aubergines and bake for 25 minutes until topping is golden brown
Nutritional Information: 1 portion provides
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Energy : 397kcal
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Fat : 20.4g, of which saturated fat : 4.2g
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Carbohydrate : 32.7g, of which sugars : 24.7g