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1. Video tutorial: Griddling vegetables & fish

1. Brush the aubergines with olive oil and season. Griddle (chargrill) or fry on both sides until cooked through and completely soft and tender. Cook the lentils in the veg stock until tender, about 25 minutes, then drain. Heat 1 tbsp olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook for 2 minutes. Add the cinnamon and tomatoes. Simmer for another 10 minutes then stir in the lentils and cook for another 10 minutes. Stir in the parsley. Cool a little.
2. Heat the oven to 180C/fan 160C/gas 4. Layer up the lentil mix and aubergine slices between 4 ovenproof dishes. Whisk the eggs into the cheese sauce and season. Spoon over the dishes to cover completely. Bake for 45-50 minutes until the top is golden and souffléd up a bit. Serve with a green salad.

Per serving

582 kcalories, protein 23.7g, carbohydrate 38.4g, fat 38.2 g, saturated fat 12.6g, fibre 8.1g, salt 4.29 g

Latest comments and suggestions

• Tina S.

  20 May 2009

  Tina S. commented on this recipe

  Could you please let us know what puy lentils are? Thanks.

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• chris mcilwaine

  20 May 2009

  chris mcilwaine commented on this recipe

  puy lentils are green lentils and they have a very nice flavour. They do not take long to cook. You can get them in a tin or in a packet.

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• Lakiita

  21 May 2009

  Lakiita commented on this recipe

  Actually I have made this recipe before but used tinned lentils just whatever was at the supermarket and I never soaked them and it tasted awesome. I LOVE moussaka and I'm way too cheap to pay for meat so I always make this vegetarian version. Is there something wrong with eating lentils straight from the tin?

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• schizopear

  27 May 2009

  schizopear commented on this recipe

  lakiita - lentils don't need soaking regardless of whether they are in a tin or a packet, however, the dry packet ones will take longer to cook.

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• schizopear

  27 May 2009

  schizopear rated and commented on this recipe

  

  i'm trying to cook more vegetarian recipes so gave this one a go. it was edible but not a patch on my usual (meaty!) moussaka recipe. even as i was making it, i felt like it was missing something... it was also quite pan intensive, and while i don't mind spending a lot of time in the kitchen cooking, i don't enjoy washing up afterwards.

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• Vicki

  04 October 2009

  Vicki rated and commented on this recipe

  

  This was absolutely delicious! I will definately make it again, although it is a bit of a faff - worth it though. I used Merchant Gourmet puy lentils which are very tasty and I made my own cheese sauce as I didn't have any to hand and it only takes a few minutes. I did go a bit wrong as I drained the lentils and then realised I was probably supposed to add the stock to the mix. However, I think there would have been too much liquid - I added some stock to make my desired consistency and it turned out lovely.

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• Tonia

  22 October 2009

  Tonia rated and commented on this recipe

  

  Being greek I took to the idea of trying a vegetarian version of moussaka and it was surprisingly tasty. I think next time I might add potatoes (lightly fried) to give it a more authentic taste. I also made my own cheese sauce and I added about half a teaspoon of sugar to the tomatoes. Deff want to try this again. Soufflet topping was interesting I would normally just use a bechamel sauce.

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Ingredients

• 2 aubergines , sliced
• 100g Puy lentils
• 1l vegetable stock
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 2 carrots , finely diced
• 1½ tsp cinnamon
• 1 x 400g tin chopped tomatoes
• a small bunch parsley , chopped
• 1 x 350g tub cheese sauce
• 2 eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 45 minutes

Vegetarian

Ingredients

• 2 aubergines , sliced
• 100g Puy lentils
• 1l vegetable stock
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 2 carrots , finely diced
• 1½ tsp cinnamon
• 1 x 400g tin chopped tomatoes
• a small bunch parsley , chopped
• 1 x 350g tub cheese sauce
• 2 eggs

Per serving

582 kcalories, protein 23.7g, carbohydrate 38.4g, fat 38.2 g, saturated fat 12.6g, fibre 8.1g, salt 4.29 g

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