Veggie Moussaka with Feta
with Cheat's Garlic Bread
.
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
1
Aubergine
(May contain Celery)
1
Onion
1
Bell Pepper
(May contain 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
100
Feta Cheese
Not included in your delivery
2
Olive Oil
100
Water
Nutritional information
Utensils
Instructions
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).
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 minute more.
Next, stir in the red lentils, Worcester sauce, vegetable stock paste 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 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.
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.
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 crème fraîche and then spread it out evenly across the top.
Sprinkle the hard Italian style cheese and crumble the feta 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. Add a handful of rocket alongside and drizzle with olive oil. Serve with the cheat's garlic bread and enjoy!
MOD step 6:
If you've chosen to add feta to your meal, crumble the feta on top of the moussaka along with the hard Italian style cheese. Continue with the recipe as instructed.
