AuthorAngélique Wilson
Rating0

This recipe is a Greek classic; super creamy, juicy, and absolutely delicious even without the meat! Serve with pitta bread, Greek island salad or pilau rice with pine nuts.

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Yields1 Serving
Prep Time50 minsCook Time1 hrTotal Time1 hr 50 mins

 2 Aubergines
 200 ml Red wine
 2 tbsp Tomato purée
 1 tsp Ground cinnamon
 2 tbsp Finely chopped fresh parsley
 2 pinches Salt and pepper
 50 g Puy lentils
 50 g Green lentils
 4 tbsp Extra virgin olive oil
 1 Large red pepper, de-seeded and chopped into 5mm dice
 2 Cloves of garlic, peeled and crushed
 400 g Tin chopped tomatoes, drained
 2 Medium white onions, finely chopped
 275 ml Vegetable stock
Feta topping
 250 g Feta
 275 ml Whole milk
 25 g Plain flour
 25 g Butter
 ¼ Whole nutmeg, grated
 1 Egg
 25 g Parmesan
 1 pinch Salt and pepper

1

Pour the vegetable stock into a large saucepan with the Puy lentils. Don't season the lentils with salt. Then cover and simmer for 15 minutes before adding the green lentils.

2

Cover again and cook for a further 15 minutes.

3

While they're cooking, prepare your vegetables.
Top and tail the aubergines; cut one into strips, and then into cubes, and add to a bowl (discarding the top and bottom). Cut the second aubergine into discs, leaving the skin on.

4

Heat 2 tablespoons of oil in a frying pan, and fry the onions until they're soft and slightly browned (roughly 5 minutes). Then add the pepper and brown that too for 4 minutes.

5

Next add the garlic and continue to cook for a further 1 minute. Transfer to a bowl.

6

In the same frying pan, add another 2 tablespoons of oil, turn up the heat to high, and toss the aubergine discs for 2 minutes.

7

In the saucepan with the lentils, add the tinned tomatoes, onion and pepper mixture with the cubed aubergines.

8

Mix together the red wine, ground cinnamon and tomato purée, then add to the saucepan with the fresh parsley. Season well and let simmer while you make the topping.

9

In another saucepan, melt the butter, and mix in the flour, milk and nutmeg. Using a balloon whisk, whisk until the sauce comes to simmering point and becomes a smooth glossy sauce.

10

Season with salt and pepper, remove from the heat and let it cool before adding the feta and beaten egg.

11

Layer the vegetables and lentil mixture on an oven safe dish, placing a layer of aubergine discs over the top. Repeat this process until you get to the top of the dish, leaving space for the feta topping.

12

Spoon the sauce over the top, taking it to the edges.

13

Sprinkle with Parmesan, then transfer to a oven and bake for 1 hour.
Allow to rest for 15 minutes before serving.

Moussaka with feta topping

Start a 10 Minute timer.

Dish TypesCuisinesDiets

Ingredients

 2 Aubergines
 200 ml Red wine
 2 tbsp Tomato purée
 1 tsp Ground cinnamon
 2 tbsp Finely chopped fresh parsley
 2 pinches Salt and pepper
 50 g Puy lentils
 50 g Green lentils
 4 tbsp Extra virgin olive oil
 1 Large red pepper, de-seeded and chopped into 5mm dice
 2 Cloves of garlic, peeled and crushed
 400 g Tin chopped tomatoes, drained
 2 Medium white onions, finely chopped
 275 ml Vegetable stock
Feta topping
 250 g Feta
 275 ml Whole milk
 25 g Plain flour
 25 g Butter
 ¼ Whole nutmeg, grated
 1 Egg
 25 g Parmesan
 1 pinch Salt and pepper

Directions

1

Pour the vegetable stock into a large saucepan with the Puy lentils. Don't season the lentils with salt. Then cover and simmer for 15 minutes before adding the green lentils.

2

Cover again and cook for a further 15 minutes.

3

While they're cooking, prepare your vegetables.
Top and tail the aubergines; cut one into strips, and then into cubes, and add to a bowl (discarding the top and bottom). Cut the second aubergine into discs, leaving the skin on.

4

Heat 2 tablespoons of oil in a frying pan, and fry the onions until they're soft and slightly browned (roughly 5 minutes). Then add the pepper and brown that too for 4 minutes.

5

Next add the garlic and continue to cook for a further 1 minute. Transfer to a bowl.

6

In the same frying pan, add another 2 tablespoons of oil, turn up the heat to high, and toss the aubergine discs for 2 minutes.

7

In the saucepan with the lentils, add the tinned tomatoes, onion and pepper mixture with the cubed aubergines.

8

Mix together the red wine, ground cinnamon and tomato purée, then add to the saucepan with the fresh parsley. Season well and let simmer while you make the topping.

9

In another saucepan, melt the butter, and mix in the flour, milk and nutmeg. Using a balloon whisk, whisk until the sauce comes to simmering point and becomes a smooth glossy sauce.

10

Season with salt and pepper, remove from the heat and let it cool before adding the feta and beaten egg.

11

Layer the vegetables and lentil mixture on an oven safe dish, placing a layer of aubergine discs over the top. Repeat this process until you get to the top of the dish, leaving space for the feta topping.

12

Spoon the sauce over the top, taking it to the edges.

13

Sprinkle with Parmesan, then transfer to a oven and bake for 1 hour.
Allow to rest for 15 minutes before serving.

Moussaka with feta topping
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