moussaka_header

MUSHROOM & LENTIL MOUSSAKA

    • Difficulty Level

Recipe featured on bthings.me

I love Moussaka, always have and always will. This moreish vegetarian version is great for a meat-free Monday, but also tasty enough that you won’t even miss the meat. It is best prepared in advance and reheats very well.

Ingredients

  • 4 large aubergines
  • 500g baby marrows
  • Sauce:
  • 2 Tbsp (30ml) olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • 2 whole allspice berries
  • 2 whole cloves
  • 1 tsp (5ml) ground cinnamon
  • 3 large brown mushrooms, about 250g, chopped
  • 2 cups (500ml) brown lentils, parboiled or from a tin
  • 1 (410g) tin chopped tomatoes
  • 1 cup (250ml) chicken or vegetable stock
  • 1 Tbsp (15ml) thyme leaves
  • 2 Tbl (30ml) chopped flat-leaf parsley
  • Topping:
  • 125g butter
  • 125g flour
  • 4 cups milk
  • Salt and ground nutmeg, to taste
  • 2 eggs
  • 100g cheese – can be grated parmesan or cheddar, or crumbled feta

Instructions

  • 1. Slice the aubergines lengthways into slices of about ½ cm. Place in a colander, sprinkle with salt and allow the juices to drain off.
  • 2. Slice the baby marrows and simply set aside.
  • 3. Start the sauce by frying the onions, garlic and carrots until translucent. Add the spices and fry for another 5 minutes.
  • 4. Add the mushrooms and keep frying until the mushrooms are half-cooked. You can add another dash of olive oil if the pan is too dry.
  • 5. Add the lentils, tomato, stock and thyme leaves. Simmer for 20-30 minutes, until all the flavours are well combined. Fish out the cloves and allspice berries.Lastly stir though the parsley.
  • 6. Preheat the oven to 180°C.
  • 7. Squeeze the excess liquid out of the aubergines and lightly fry in oil, followed by the baby marrows. I prefer to grill the vegetables, brushed with a little olive oil. A griddle pan works too.
  • 8. Line your baking dish with the cooked aubergine slices. Add a layer of sauce. Repeat with the baby marrow slices and finish with a layer of sauce.
  • 9. To prepare the topping, melt the butter over medium heat and add the flour. Combine well to make a paste. Make sure you cook the paste well.
  • 10. Add the milk and stir continuously until the white sauce is thick. Remove from the heat.
  • 11. Whisk the eggs in a separate bowl, add a large spoonful of the white sauce, and then whisk until combined. Do not mix the eggs straight into the white sauce – you don’t want scrambled eggs.
  • 12. Season to taste.
  • 13. Pour the topping over the moussaka and sprinkle the cheese over the top.
  • 14. Bake for 30-40 minutes, until the topping is firm and golden.
  • 15. Rest for half an hour before serving.
  • 16. Tips:
  • 17. If you are not a mushroom fan, replace with another cup of lentils or red kidney beans.
  • 18. Add any other vegetables you like to the sauce – chopped spinach, celery, peppers, kale, green beans.
  • 19. For a quick no-cook topping, whisk 4 eggs into 3 cups (750ml) yoghurt, season and pour over the moussaka.

Instructions

  • 1. Slice the aubergines lengthways into slices of about ½ cm. Place in a colander, sprinkle with salt and allow the juices to drain off.
  • 2. Slice the baby marrows and simply set aside.
  • 3. Start the sauce by frying the onions, garlic and carrots until translucent. Add the spices and fry for another 5 minutes.
  • 4. Add the mushrooms and keep frying until the mushrooms are half-cooked. You can add another dash of olive oil if the pan is too dry.
  • 5. Add the lentils, tomato, stock and thyme leaves. Simmer for 20-30 minutes, until all the flavours are well combined. Fish out the cloves and allspice berries.Lastly stir though the parsley.
  • 6. Preheat the oven to 180°C.
  • 7. Squeeze the excess liquid out of the aubergines and lightly fry in oil, followed by the baby marrows. I prefer to grill the vegetables, brushed with a little olive oil. A griddle pan works too.
  • 8. Line your baking dish with the cooked aubergine slices. Add a layer of sauce. Repeat with the baby marrow slices and finish with a layer of sauce.
  • 9. To prepare the topping, melt the butter over medium heat and add the flour. Combine well to make a paste. Make sure you cook the paste well.
  • 10. Add the milk and stir continuously until the white sauce is thick. Remove from the heat.
  • 11. Whisk the eggs in a separate bowl, add a large spoonful of the white sauce, and then whisk until combined. Do not mix the eggs straight into the white sauce – you don’t want scrambled eggs.
  • 12. Season to taste.
  • 13. Pour the topping over the moussaka and sprinkle the cheese over the top.
  • 14. Bake for 30-40 minutes, until the topping is firm and golden.
  • 15. Rest for half an hour before serving.
  • 16. Tips:
  • 17. If you are not a mushroom fan, replace with another cup of lentils or red kidney beans.
  • 18. Add any other vegetables you like to the sauce – chopped spinach, celery, peppers, kale, green beans.
  • 19. For a quick no-cook topping, whisk 4 eggs into 3 cups (750ml) yoghurt, season and pour over the moussaka.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...