Hearty Aubergine and Lentil Veggie Moussaka
with Tenderstem® Broccoli and Garlic Ciabatta
This classic Greek style dish is a real crowd pleaser. Moussaka usually consists of layered veg such as aubergine and or potatoes sandwiched between a tomato-based sauce and topped with a creamy béchamel style sauce. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove**
80 grams
Tenderstem® Broccoli
50 grams
Red Split Lentils
15 grams
Worcester Sauce
(Contains: Cereals containing gluten)
1 sachet(s)
Mixed Herbs
1 sachet(s)
Ground Cinnamon
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Aubergine
(May contain traces of: Celery)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Cut the Tenderstem® broccoli into thirds.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add half the garlic. Cook for 30 secs.
Add the red split lentils, Worcester sauce, mixed herbs, ground cinnamon, red wine stock paste and chopped tomatoes to the pan.
Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium-low and simmer until the lentils are soft, 25-30 mins.
Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if it's a little dry.
Meanwhile, trim the aubergine and slice into 1cm thick rounds.
Pop the aubergine rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
In the meantime, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli.
When the tomato lentil sauce is ready, stir through the butter (see pantry for amount) until melted, then transfer to an ovenproof dish. Layer over the aubergine slices.
Spread the creme fraiche out evenly on top, then sprinkle over the cheese. Season with pepper.
Halve the ciabatta. Spread over the remaining garlic, drizzle with oil and season with salt.
Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins.
Grill the garlic ciabatta alongside until golden and toasted, 2-3 mins.
Meanwhile, when your pan of water is boiling, add the broccoli and cook until just tender, 3-4 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When ready, share the veggie moussaka between your bowls.
Serve with the broccoli and garlic ciabatta alongside.
Enjoy!
