Lentil Moussaka
Lentils provide a tasty and healthy addition to this traditional Greek dish.
| Serves: | 6 |
|---|---|
| Preparation: | 1 hour |
| Cooking: | 20 - 25 mins |
| Legume Lead-In: | Rinse Lentils (no need to soak) |
Ingredients
- 1 large eggplant
- 375 g brown lentils
- 4 medium tomatoes, peeled and coarsely chopped
- 1 large onion, finely chopped
- 1 clove garlic
- 125 ml (½ cup) dry red wine
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp freshly ground black pepper
- ½ tsp freshly grated nutmeg
- 3 tbsp olive oil
White Sauce
- 90 g butter
- ½ cup plain flour
- 500 ml milk
- 1 large egg
- 1 tsp freshly grated nutmeg
Topping
- 30 g finely grated Parmesan cheese
- 60 g finely grated cheddar cheese
- 1/2 cup dry breadcrumbs
Instructions
- Lentil mixture: Heat oil in large pot and fry onion and garlic until onion begins to clear. Add tomatoes, red wine, pepper, oregano, thyme, nutmeg and lentils. Bring to the boil then reduce heat and simmer until lentils are tender and liquid has evaporated (about 1 hour).
- Eggplant: Cut eggplant into thick slices and saute in olive oil until golden brown on both sides. Drain well on paper towels and arrange to cover the base of a deep, greased, oven-proof dish.
- White sauce: Melt butter or margarine in a saucepan, remove from heat and stir in flour and nutmeg. Stir over low heat for 1 minute. Add 500 ml of milk, stir until sauce boils and thickens. Reduce heat and cook one minute. Remove from heat and add lightly beaten egg with vigorous stirring.
- Cover eggplant with lentil mixture and spread white sauce over surface. Sprinkle with breadcrumbs and grated cheese.
- Bake in hot oven (200 C) 20-25 minutes or until topping is golden brown. Cut into squares to serve.
Recipe Source
Margaret Collins is a CLIMA Research Officer in the rhizobial research group which studies nitrogen-fixing bacteria associated with legumes.
