Return to listing

Vegetarian Moussaka

There is 1 oz (25 g) lentils in this recipe, which is a very small amount to cook in one go. So you could cook more and use them the next day for something else.

Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams
 
 

This recipe is from Delia's One Is Fun

Method

First of all cook the lentils in 2 fl oz (55 ml) water (no salt added) at a gentle simmer for about 30 minutes or until they are softened and all the water has been absorbed. (If you are cooking a double quantity, measure out half of them into a bowl and when they have got quite cold, cover the bowl with clingfilm and store in the fridge.)

Next prepare the aubergines: place the cubes in a colander, sprinkle them with a little salt, then cover with a plate weighted down with a saucer topped with some scale-weights. Leave them to drain for 20 minutes, then squeeze them dry in a clean tea-cloth.

Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened – about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan.

Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture.

Stir in the softened lentils, add a good seasoning of salt and pepper, then mix until everything is thoroughly combined. Next spoon the whole lot into a 5 inch (13 cm) ramekin.

Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg and finally pour this over the top of the vegetables.

Bake in the oven for 30 minutes or until the top is puffy and golden. Brown rice or wholewheat pitta bread would be a nice accompaniment.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Vegetarian Moussaka with Ricotta Topping Serves 4-6

Vegetarian Moussaka with Ricotta Topping

Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve it with a large bowl of crunchy salad along with some warm pitta bread.

 
 
Vegetarian Shepherd’s Pie with Goats’ Cheese Mash Serves 4

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash

Vegetarians certainly won't feel short-changed with this sumptuous meat-free version of shepherd's pie: in fact, meat eaters will no doubt love it as much as they do!

 
 
Vegetarian 'Sausage Rolls' Makes 36

Vegetarian 'Sausage Rolls'

These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For JAKE
25 Nov 2014 17:32
Coffee Break only if you're on facebook
25 Nov 2014 18:40
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Does saffron matter?
25 Nov 2014 19:35
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com