Monday, August 03, 2009

Mangalam's Vegetarian Moussaka

Mangalam's Vegetarian Moussaka

Tastes very nice.


  • cooking oil, 5 tablespoons
  • eggplant, 1 medium
  • onions, medium, 1, peeled and sliced
  • potatoes, 2
  • medium tomatoes, 2
  • brown lentils, 400g can
  • tomato paste, 2 tablespoons
  • mixed herbs, 1 teaspoon
  • vegetable stock powder, 1 teaspoon
  • salt and pepper to taste
  • For the sauce
    • butter, 2 tablespoons
    • plain flour, 2 tablespoons
    • mozzarella, grated, 3 tablespoons
    • milk, 1½ cups

  1. Peel and cook the potatoes

  2. Slice the eggplant and spread on a plate.
    Sprinkle eggplant with salt and leave for 15 minutes.
    Rinse and pat dry.

  3. Fry the eggplant in a little oil until brown on both sides and set aside.

  4. Heat the remaining oil and cook the onion until soft.
    Add the brown lentils (with the liquid from the can).
    Stir in the tomato paste, stock, herbs and seasonings.
    Bring to the boil.
    Cover and simmer for 5 minutes.

  5. Slice the cooked potatoes and tomatoes.

  6. Line the bottom of an oven proof dish with half the eggplant.
    Pour over half the lentil mixture and top with sliced tomatoes.

  7. Add the rest of the eggplant, lentil mixture and layer with the potatoes.

  8. Making and adding the sauce

    1. Melt the margarine, stir in the flour and gradually blend in the milk.
      Bring the sauce to the boil, stirring constantly.
      Beat in the cheese.

    2. Pour the sauce over the moussaka

  9. Bake in a moderate (180) oven for 45 minutes or until golden brown.

No comments:

Post a Comment