Vegetarian Version Of Traditional Moussaka
Moussaka is generally thought of as a Greek dish although there are Turkish versions. It is traditionally made with meat, usually minced lamb. This vegetarian version of moussaka does not purport to be particularly authentic, especially as it is vegetarian but is a tasty dish, loosely based on the idea of moussaka which is made from aubergines, tomatoes and with a cheesy sauce topping. But I use lentils to replace the meat.
Vegetarian Moussaka is an easy supper recipe for midweek but good enough to serve with friends for an informal dinner party
A Family Meal
Moussaka has become a popular and standard dish in restaurants and in the home, and I imagine that is partly beacuse it is easy and low cost but at the same time something a little different. It make a very good change from other standard recipes such as Shepherds Pie or Spaghetti Bolognese. It makes a lovely supper whether for the family or it is also perfect as an informal meal with friends
It still has the lovely spicy warmth of cinnamon and nutmeg and the robust unusualness of the aubergines – a vegetable I have grown to like but still find a little bizzare.
Aubergines
Aubergines were orginally grown in India although now is grown in many countries. They were introduced to Europe in the 1500s. They became incorporated into Italian cooking long before they gained any popularity in England. They didn’t really become popular in the UK until after the 1960s.
I remember when I first learned to cook aubergines, that you cover it in salt and leave it for a while before cooking it. This was to reduce the bitterness and it also has the effect of reducing the amount of fat it will absorb. Many varieties grow now don’t have the bitterness so it is less necessary to do the salting and I didn’t pre salt the aubergines for this dish.
Aubergines are readily available in supermarkets and cost around £1 each. One large aubergine is sufficient for this recipe – but it is up to you whether you would like more or less in your moussaka
Serve with salad or some green vegetables.
Vegetarian Moussaka
Ingredients
- 100g / 3oz red lentils
- 2 tablespoons olive oil
- 1 large aubergine (about 350g), thinly sliced
- 1 red onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- 2-3 cloves garlic, peeled and sliced
- 1 teaspoon cinnamon
- 1 x 400g tin chopped tomatoes
- 2 tablespoons tomato puree
- 125g / 4oz ricotta cheese
- 125g / 4oz Greek yoghurt
- 3 eggs
- 1/2 teaspoon nutmg
- 75g / 2.5oz Parmesan or similar
- 1 large (around 350g) aubergine
Cooking Directions
- Cook the red lentils in plenty of boiling water (around 350ml water )until soft
- Heat the olive oil in a an and fry the aubergine slices until brown
- Set aside
- Fry the onion until soft an the add the pepper and garlic
- Cook until soft
- Add the lentils
- Add the tomatoes
- Add the cinnamon
- Stir in the tomato puree
- Pre-heat the oven at 180 degrees C
- Simmer gently for 5-7 minutes
- Meanwhile make the topping
- In a large bowl mix the ricotta cheese and yoghurt
- Stir in the eggs until thoroughly combined
- Season with the nutmeg
- Place 1/3 of the lentil mix in a pie or lasagne dish
- Add a layer of aubergines, followed by a further layer of lentil mix and aubergine and so on
- Pour over the topping
- Bake in the oven for about 50 minutes until brown
- Serve immediately
Print Recipe
How thinly do you slice the aubergine? Is the aubergine layered with the lentil mixture?
Thank you for the question. The aubergines should be about 2-3mm thick when you slice them. You can either mix them into the lentil and vegetable mix or put 1/3 of the lentil mix in the base of the baking dish followed by a layer of aubergine – and repeat twice. I have change dthe recipe instructions to make that clearer
I’ve never been a huge fan of aubergine/eggplant but am happy enough to give it another chance. This sounds like the type of dish I would serve when I have hungry visitors at my house who need feeding. The inclusion of lentils (something I rarely use but know are delicious) makes it well-balanced and nutritional. Another one to add to my list. 🙂