Vegetarian Moussaka

Essential

• Large Deep non-stick dish
• Large Saucepan
• Sieve
• Weighing Scales
• Sharp Cutting Knife
• Chopping Board
• Measuring Jug

Optional

• Garlic Press
• Cheese Grater
• A whisk

Aubergine Mixture

• 2 Aubergines.
• 275ml Vegetable stock.
• 100g Puy lentils.
• 4 tbsp Olive oil.
• 2 Red onions.
• 1 Large red pepper.
• 2 Cloves garlic.
• 1 400g Tin chopped tomatoes.
• 200ml Red wine.
• 2 tbsp Tomato purée.
• 1/2 stick Cinnamon.
• Fresh parsley.
• Salt and black pepper.

Cheese Sauce

• 250g Ricotta.
• 100g Mature vegetarian cheddar cheese.
• 1/4 Whole nutmeg.
• 1 Egg.
• 25g Vegetarian parmesan.
• Salt and black pepper.

• Finely chop the onion.
• Mix the wine, tomato purée and cinnamon together and pour over the vegetables.
• Grate the nutmeg.
• Peel and crush the garlic.

• Grind the cinnamon.
• De-seed and chop the pepper.
• Chop the parsley.
• Slice the aubergines lengthways.

General

1. Roast the Aubergines in the baking try with Olive oil for 30 minutes.
2. Boil the puy lentils in the stock for 25-30 minutes. Check the packet for the required cooking time if using a different type of lentil.
3. They should absorb most of the stock.
4. Whisk the cheese sauce ingredients together.

Vegetable Mixture

1. Fry the onions.
2. Add the pepper.
3. Add the garlic and cook for 1 more minute.
4. Add the tomatoes, wine mixture and parsley.

Assembly

1. The aubergines form the base.
2. The vegetable mixture.
3. The lentils.
4. The cheese sauce.

Baking

1. Bake in oven at 180°C for 45 minutes.
2. Allow the dish to rest for 10 minutes before serving.