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Veggie Moussaka

Veggie Moussaka

with Cheat's Garlic Bread

Mimi Morley
Mimi MorleyPublished on September 08, 2021

This HelloFresh recipe of Veggie Moussaka is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day?

Tags:
Veggie
Allergens:
Cereals containing gluten
Celery
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)

10

Vegetable Stock Paste

(Contains: Celery)

1

Finely Chopped Tomatoes

1

Ciabatta

75

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20

Wild Rocket

Not included in your delivery

2

Olive Oil

100

Water

1

Sugar

Nutritional information

Energy (kcal)544 kcal
Energy (kJ)2278 kJ
Fat27.5 g
of which saturates12.5 g
Carbohydrate52.3 g
of which sugars28.7 g
Protein20.9 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Cooking Instructions and Tips

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-high 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 min more.

Finish the Sauce
3

Next, stir in the red split lentils, Worcester sauce, vegetable stock paste and chopped tomatoes. Add the water and sugar (see ingredients for both amounts). Stir, bring to the boil, lower the heat to medium 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 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 creme fraiche and then spread it out evenly across the top. Sprinkle the hard Italian style cheese over the moussaka and season with pepper.

Finish and Serve
6

Grill until the cheese is golden and bubbling, about 5-6 mins. Remove from the grill, then grill the garlic bread until toasted and golden, 2-3 mins. Serve the moussaka in bowls. Add a handful of rocket alongside and drizzle with olive oil. Serve with the cheat's garlic bread. Enjoy!

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