A delicious vegetarian twist on a classic Greek Moussaka recipe.

Difficulty
Medium
Prep time
25 mins
Cook time
1 hour
Makes
4-6 serves

Ingredients:

    For the filling:

  • 1 can of brown lentils
  • 1 large eggplant, sliced into thin rounds
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g tomato paste
  • 400g tin chopped tomatoes, drained
  • 1 cinnamon stick
  • 2 tbsp chopped fresh parsley
  • 50ml Community Co Olive Oil*
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*
    For the topping:

  • 125g ricotta
  • 125g Community Co Greek Yoghurt*
  • 3 Community Co free range eggs*
  • Freshly grated nutmeg
  • 50g Community Co Shredded 3 Cheese Mix*
  • ¼ cup Community Co Parmesan*
  • Community Co Sea Salt*
  • Community Co Black Pepper Corns*

How to make:

  1. Preheat the oven to 220°C.
  2. For the filling, sprinkle both sides of the eggplant slices in salt, and let stand for 5 minutes on paper towel. Remove eggplant from paper towel and pat dry. Then place a single layer in baking trays and brush with olive oil. Bake on each side for 10 minutes or until tender. Then reduce oven to 180°C.
  3. Heat a frying pan over medium heat. Add the onion, capsicum and garlic to the pan and fry for 2-3 minutes or until softened.
  4. Add the tomato paste and mix, then continue to fry for a further 4-5 minutes.
  5. Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
  6. Add the lentils. Simmer for a further 2-3 minutes, or until warmed through.
  7. Then layer the eggplant and the lentil mixture alternating in an ovenproof dish and sprinkle over the chopped parsley.
  8. For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season to taste with salt and pepper.
  9. Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.
  10. Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Sprinkle the chopped parsley on top. Serve immediately.

 

*Community Co products proudly at home at IGA.