Lentil and Aubergine Moussaka
Ingredients
- 250 g green lentils
- 2 aubergine
- 400 g tinned chopped tomatoes
- 1 onion
- 3 cloves garlic
- 1 tsp ground cinnamon
- 200 g crème fraîche
- 80 g mature cheddar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 620 kcal
- Protein
- 24.5 g
- Carbohydrate
- 42.8 g
- of which sugars
- 10.8 g
- Fat
- 37.2 g
- of which saturates
- 16.5 g
- Fibre
- 11.3 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the lentils in boiling water for 20 minutes until tender, then drain. Preheat the oven to 200°C.
- 2
Slice the aubergines into 1cm rounds, brush with olive oil and roast on a baking tray for 20 minutes until golden.
- 3
Fry the diced onion in olive oil for 5 minutes, add the crushed garlic and cinnamon, then stir in the tomatoes and cooked lentils. Simmer for 10 minutes.
- 4
Layer the lentil sauce and aubergine slices in a baking dish, finishing with a layer of aubergine.
- 5
Mix the crème fraîche with the grated cheddar and a pinch of salt, spread over the top, and bake for 20 minutes until golden and bubbling.
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