VEGGIE MOUSSAKA

Veggie moussaka image

Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping

Provided by Sara Buenfeld

Categories Dinner

Time 1h10m

Number Of Ingredients 15

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Ingredients

140g dried green lentil
2 onions , halved and sliced
2 garlic cloves , chopped
2 bay leaves
1 tsp dried oregano
½ tsp cinnamon
½ tsp allspice
400g can chopped tomato
1 reduced-salt vegetable stock cube
200g sweet potato , thinly sliced
1 large aubergine , sliced and the biggest slices halved again
250g low-fat fromage frais
1 large egg
50g feta cheese , crumbled
4 tomatoes , thickly sliced

Steps:

Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

Nutrition Facts : Calories 213 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium