Name: Vegetarian moussaka
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 600 grams dutch cream potatoes, peeled; ⅓ cup (80ml) olive oil; 1 tablespoon dried oregano; 4 medium eggplants (1.2kg); 1 cup (200g) dried French-style green lentils; 1 medium onion (150g), chopped finely; 2 cloves garlic, crushed; 1 fresh long red chilli, chopped finely; 1 medium carrot (120g), chopped finely; 1 medium red capsicum (200g), chopped finely; 2 cups (500ml) bottled tomato passata; 2 teaspoons fresh thyme leaves; 200 g firm fetta, crumbled (see tip); ½ cup (50g) grated mozzarella (see tip); Ricotta bechamel; 1½ cups (360g) fresh ricotta; 1 cup (280g) greek yoghurt; 3 eggs, beaten lightly; ¼ teaspoon ground nutmeg

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

Looking for more vegetarian dinner recipes?

Ingredients

600 grams dutch cream potatoes, peeled

⅓ cup (80ml) olive oil

1 tablespoon dried oregano

4 medium eggplants (1.2kg)

1 cup (200g) dried French-style green lentils

1 medium onion (150g), chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, chopped finely

1 medium carrot (120g), chopped finely

1 medium red capsicum (200g), chopped finely

2 cups (500ml) bottled tomato passata

2 teaspoons fresh thyme leaves

200 g firm fetta, crumbled (see tip)

½ cup (50g) grated mozzarella (see tip)

Ricotta bechamel

1½ cups (360g) fresh ricotta

1 cup (280g) greek yoghurt

3 eggs, beaten lightly

¼ teaspoon ground nutmeg

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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