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Veggie Moussaka

Veggie Moussaka

with Cheat's Garlic Bread

.

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Egg

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.

Total45 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Onion

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

1

Dried Oregano

15

Tomato Puree

1

Ground Cinnamon

50

Red Split Lentils

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

1

Vegetable Stock Powder

1

Finely Chopped Tomatoes

1

Ciabatta

75

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

2

Olive Oil

75

Water

Nutritional information

Energy (kcal)524 kcal
Energy (kJ)2191 kJ
Fat27.1 g
of which saturates12.5 g
Carbohydrate49 g
of which sugars26.2 g
Protein20 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Spoon
Grill Pan
Baking Tray
Oven dish
Small Bowl
Bowl

Instructions

Prep the Veggies
1

Trim the aubergine and slice into 1cm thick rounds. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press).

Start the sauce
2

Preheat your grill to high. Heat a drizzle of oil in a frying pan on medium heat. Add the onion and pepper and season with salt and pepper. Cook, stirring, until soft and golden, 6-7 mins. Add the oregano, tomato purée, ground cinnamon (see ingredients for amount) and half the garlic. Cook for 1 minute more.

Finish the sauce
3

Next, stir in the red lentils, Worcester sauce, vegetable stock powder and chopped tomatoes. Add the water (see ingredients for amount) and a pinch of sugar (if you have some). Stir, bring to the boil, lower the heat to medium-low and simmer until the lentils are soft (but still have a slight bite to them), 20-25 mins. If the sauce gets too dry, just add a splash of water.

Grill the aubergine
4

Meanwhile, lay the aubergine slices on a baking tray in a single layer and drizzle over a good glug of oil. Season with salt and pepper. Grill until browned and soft, about 8-9 mins on each side. Tip: Keep an eye on them to make sure they don't burn. If they aren't soft after this time, just leave them under your grill for another 2-3 mins. Remove and set aside.

Layer It Up
5

In a small bowl, mix the remaining garlic with the olive oil (see ingredients for amount). Cut the ciabatta in half (as though making a sandwich) and smear the garlic oil over the cut side. When the tomato sauce is ready, transfer the sauce to an ovenproof dish. Layer over the aubergine slices. dollop over the crème fraîche and then spread it out evenly across the top.

Finish and serve
6

Sprinkle the Hard Italian cheese over the moussaka and season with pepper. Grill until the cheese is golden and bubbling, about 5-6 mins. Remove from the grill, pop the garlic bread under the grill and toast until golden, 2-3 mins. Serve the moussaka in bowls with the cheat's garlic bread on the side. Enjoy!

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