Mini veggie moussakas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 aubergines, sliced
- 100g Puy lentils
- 1 litre vegetable stock
- olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, finely diced
- 1½ tsp cinnamon
- 1 × 400g tin chopped tomatoes
- a small bunch parsley, chopped
- 1 × 350g tub cheese sauce
- 2 eggs
Method
- STEP 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.
- STEP 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.
