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Greek Moussaka
SERVES:
PREPARATION TIME:
COOKING TIME:
Ingredient
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 400ml can chopped tomatoes
- 1 tsp dried oregano
- 1 large eggplant, sliced lengthways into 6
- 1 large zucchini, sliced lengthways into 6
- 390ml can green lentils in water, drained and rinsed
- 1 large tomato, thinly sliced
- 70g arugula, to serve
- 70g arugula, to serve For the topping
- 350g frozen butternut squash
- 25g dairy-free margarine
- 25g wholemeal flour
- 300ml cashew milk
Method
- Heat 1 tbsp oil in a saucepan over a medium heat, add the onion and garlic and cook for 5 mins until softened slightly. Add the tomatoes, oregano, 150ml water and some seasoning. Simmer for 15 mins.
- Preheat the grill to high and line a large baking sheet with foil. Brush the eggplant and zucchini on both sides with the remaining oil and put on the baking sheet. Grill for 3-5 mins each side until tender and golden. Preheat the oven to 375F. Stir the lentils into the tomato sauce; simmer for 10 mins. Spoon half the sauce into a deep baking dish and cover with the zucchini, followed by the sliced tomato; season. Spoon the rest of the sauce on top and cover with the eggplant. Set aside.
- For the topping, steam the butternut squash for 10-12 mins until tender, then blitz in a food processor until smooth. Melt the margarine spread in a saucepan over a medium heat; stir in the flour to make a paste. Remove from the heat and whisk in the cashew milk. Return to the heat, bring to a boil, then simmer, stirring, for 2 mins. Stir in the squash and season, then spoon the sauce over the eggplant. Bake for 25 mins. Serve with the arugula.
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