Quick Lentil Moussaka Style Rice Bowl
with Greek Style Cheese and Balsamic Rocket
Moussaka usually consists of layered veg such as aubergine and or potatoes sandwiched between a tomato-based sauce and topped with a creamy béchamel style sauce. Inspired by the same flavours, this speedy rice bowl is topped with a tomatoey aubergine and lentil sauce, then a drizzle of creme fraiche.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Ground Cinnamon
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Trim the aubergine, then slice into rounds approximately 0.5cm thick. Place the aubergine onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.
c) Roast the aubergine on the top shelf until soft and golden, 12-15 mins. Turn halfway through cooking.
a) While the aubergine roasts, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the garlic and fry for 30 secs.
c) Stir in the passata, lentils, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts).
d) Simmer until thickened slightly, 3-4 mins.
a) When ready, stir the roasted aubergine through the lentil sauce. Simmer, 1-2 mins.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) When everything's ready, share the rice between your bowls.
b) Top with the aubergine and lentils.
c) Drizzle over the creme fraiche and crumble over the Greek style salad cheese.
d) Top with the rocket and finish with a drizzle of balsamic glaze.
Enjoy!
