Lentil, Aubergine and Tomato Moussaka Recipe Ingredients:

This flavorful vegetarian Moussaka recipe is a symphony of textures and tastes. Gather your ingredients to create this delicious and satisfying dish:

• For the Lentil Base:

  • Lentils (1 cup dry, brown or green lentils work well)
  • Vegetable Broth (4 cups)
  • Onion (1, chopped)
  • Garlic (2 cloves, minced)
  • Olive Oil (2 tablespoons)
  • Dried Oregano (1 teaspoon)
  • Salt and Black Pepper (to taste)

• For the Aubergine (Eggplant) Layer:

  • Aubergine (Eggplant) (1 large, thinly sliced)
  • Olive Oil (for brushing)
  • Salt and Black Pepper (to taste)

• For the Tomato Sauce:

  • Canned Diced Tomatoes (1 x 400g can)
  • Tomato Paste (1 tablespoon)
  • Water (1/2 cup)
  • Dried Thyme (1/2 teaspoon)
  • Sugar (a pinch, optional)
  • Salt and Black Pepper (to taste)

• For the (Optional) Cheese Topping:

  • Hard Cheese (grated, Parmesan or vegetarian substitute like nutritional yeast – 1/2 cup)
  • Eggs (2, beaten)
  • Yogurt (Greek yogurt or plain yogurt – 1/4 cup)

Lentil, Aubergine and Tomato Moussaka Instructions:

Transforming these simple ingredients into a delightful Moussaka is easier than you think. Follow these steps to create a hearty and flavorful vegetarian main course:

1. Cook the Lentils: Rinse the lentils and add them to a pot with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid if needed.

2. Sauté the Aromatics: While the lentils cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

3. Season the Lentils: Add the cooked lentils, dried oregano, salt, and black pepper to the pan with the softened vegetables. Stir to combine and heat through for a couple of minutes.

4. Prepare the Aubergine (Eggplant): Preheat your oven to 200°C (400°F). Brush the sliced aubergine (eggplant) with olive oil on both sides. Season with salt and black pepper.

5. Grill or Bake the Aubergine (Eggplant): You have two options for cooking the aubergine:

   • Grilling: Heat a grill pan over medium heat and grill the aubergine slices for 2-3 minutes per side, or until softened and lightly browned.
   • Baking: Arrange the aubergine slices on a baking sheet and bake in the preheated oven for 10-15 minutes per side, or until softened and lightly browned.

6. Make the Tomato Sauce: In a separate saucepan, combine the canned diced tomatoes, tomato paste, water, dried thyme, sugar (optional), salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.

7. Assemble the Moussaka: In a baking dish, spread the cooked lentils over the bottom in an even layer. Top with the grilled or baked aubergine slices, creating a single layer. Pour the prepared tomato sauce over the aubergine layer.

8. Optional Cheese Topping: If using, whisk together the grated cheese, beaten eggs, and yogurt in a bowl. Pour this mixture evenly over the tomato sauce layer.

9. Bake and Enjoy: Bake the assembled Moussaka in the preheated oven (200°C/400°F) for 20-25 minutes, or until the cheese topping is golden brown and bubbly (if using) and the dish is heated through.

10. Serve and Savor: Allow the Moussaka to cool for a few minutes before serving. Enjoy this flavorful vegetarian twist on a classic dish!

Lentil, Aubergine and Tomato Moussaka Serving Suggestions:

This versatile vegetarian Moussaka can be enjoyed in several ways:

• Main Course: The Lentil, Aubergine and Tomato Moussaka is a hearty and satisfying main course on its own.
• Paired with Sides: Serve it alongside a simple salad, roasted vegetables, or crusty bread for a more complete meal.
• Vegetarian Potluck Option: This Moussaka is a delicious and impressive addition to any vegetarian potluck. It’s easy to transport and can be served warm or at room temperature.
• Leftovers Magic: This recipe is fantastic for meal prepping! The Moussaka reheats well and can be enjoyed for lunch or dinner throughout the week.
• Get Creative!: Leftover Moussaka can be transformed into new dishes. Consider chopping it up and using it as a filling for savory pastries, or incorporating it into a vegetarian frittata.

Why Lentil, Aubergine and Tomato Moussaka Is a Great Leftover Recipe:

This Lentil, Aubergine and Tomato Moussaka recipe is a champion for both delicious vegetarian meals and minimizing food waste. Here’s why it excels as a leftover recipe:

• Flavorful and Hearty: The combination of lentils, aubergine (eggplant), and tomato sauce creates a satisfying and flavorful dish that even meat-eaters will enjoy.
• Reheats Beautifully: The Moussaka reheats well in the oven or microwave, making it perfect for meal prepping or enjoying leftovers throughout the week.
• Adaptable to Leftovers: Feel free to use leftover cooked lentils to save time. The recipe is also forgiving if you have slightly less or more aubergine (eggplant) on hand.
• Leftover Transformations: Leftover Moussaka can be easily repurposed into other dishes, minimizing waste and maximizing flavor.

So ditch the single-serving meals and embrace the magic of leftovers! This Lentil, Aubergine and Tomato Moussaka recipe offers a delicious and resourceful way to enjoy a hearty vegetarian meal, even with minimal planning or leftover ingredients.