Veggie Moussaka
with Lentils and Garlic Ciabatta
This delicious Veggie Moussaka has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
Aubergine
(May contain Celery)
2
Garlic Clove
1
Dried Oregano
1
Ground Cinnamon
50
Red Split Lentils
15
Worcester Sauce
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Ciabatta
(Contains Cereals containing gluten)
75
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Sugar for the Sauce
250
Water for the Sauce
2
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine and slice into thin rounds approximately 1cm thick.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the oregano, ground cinnamon and half the garlic. Cook for 1 min.
Add the red split lentils, Worcester sauce, vegetable stock paste and chopped tomatoes to the pan.
Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium and simmer until the lentils are soft, 20-25 mins.
Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
Meanwhile, pop the aubergine slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
When the tomato sauce is ready, transfer it to an ovenproof dish. Layer over the aubergine slices. Dollop on the creme fraiche, then spread it out evenly across the top and sprinkle over the cheese. Season with pepper.
Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins.
Remove from the grill, then grill the garlic bread until golden and toasted, 2-3 mins - if you have room, grill them at the same time as the moussaka!
When ready, share the moussaka between your bowls and serve with the garlic bread alongside.
Enjoy!
