Vegetable and Lentil Moussaka
Ingredients
For 4 persons:
2 aubergines, 225g (8oz) each sliced
1 x 400g (14oz) tin green or continental lentils drained
5 tbsp olive oil
2 red onions peeled and thinly sliced
400g (14oz) butternut squash peeled weight and diced
3 large open cap mushrooms cut each mushroom into 8
2 cloves garlic peeled and crushed
2 tsp paprika
1 x 400g (14oz) tin chopped tomatoes
1 tbsp Tomato Puree (add more or less to your taste)
2 tbsp chopped fresh parsley
salt and black pepper
Topping
2 eggs beaten
25g cornflower
350ml (12 fl oz) Provamel organic alternative to milk
50g (2oz) Gruyere cheese
Preparation
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 until 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 Provamel organic alternative to milk until smooth, add the remainder of the Provamel organic 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
Extra information
Nutritional Information
1 portion provides:
Energy : 397kcal
Fat : 20.4g, of which saturated fat : 4.2g
Carbohydrate : 32.7g, of which sugars : 24.7g