Dinner ideas

Vegetarian moussaka

Layers of delicious flavours!
2H 10M

Layers of roasted eggplant and potatoes with a chunky tomato and lentil sauce and topped with creamy ricotta bechamel sauce!

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Ricotta bechamel


Vegetarian moussaka

1.Preheat oven to 180°C. Lightly oil a large oven tray.
2.Cut potatoes into 1cm thick slices; place in a single layer on tray. Drizzle with 1 tablespoon of the oil, top with 2 teaspoons of the oregano, then season. Turn potato slices to coat evenly. Bake for 30 minutes or until browned. Transfer cooked potatoes to a baking-paper-lined tray.
3.Meanwhile, cut 3 eggplants lengthways, into 1cm thick slices. Place eggplant in a single layer on two trays; brush with 1 tablespoon of the oil, season and scatter with 1 teaspoon of the oregano. Working in batches, cook eggplant slices on a heated chargrill plate (or chargrill pan or barbecue) for 5 minutes each side or until browned and tender. Transfer cooked eggplant to baking-paper-lined trays.
4.Place lentils and 1 litre (4 cups) water in a medium saucepan; bring to boil. Reduce heat to low; simmer 15 minutes or until tender. Drain; rinse under cold water, drain well.
5.Chop remaining eggplant into 2cm (¾in) pieces. Heat remaining oil in a large heavy-based saucepan; cook onion, garlic and chilli for 4 minutes or until soft. Add chopped eggplant; cook 5 minutes or until golden and softened. Stir in carrot and capsicum; cook for 4 minutes. Stir in passata and ½ cup (125ml) water, the thyme and remaining oregano. Reduce heat; simmer, covered, for 5 minutes or until eggplant is soft. Stir in drained lentils; season.
6.Make ricotta bechamel.
7.Arrange potato slices in a single layer in an oiled 3-litre (12-cup) capacity, 22.5cm x 36cm ovenproof dish; top with half the tomato mixture, then arrange half the eggplant slices on top in a single layer. Repeat with remaining tomato mixture and remaining eggplant. Spoon ricotta bechamel on top, sprinkle with fetta and mozzarella; drizzle with oil.
8.Bake for 55 minutes or until heated through and top is golden. Stand for 10 minutes before serving.

Ricotta bechamel

9.Whisk ingredients in a medium bowl until combined and smooth.

Tip Check the label of the cheeses to ensure they are suitable for vegetarians.

Serve it Serve with a mixed green salad; if you like.

Store it Refrigerate in an airtight container for up to 3 days.


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