A simple moussaka recipe consisting of layered roasted eggplant, a rich tomato sauce, easy to throw together using precooked lentils and finished with a quick cashew cream on top. The result is a delicious baked dish, full of flavour and nutrients.
Serves 4
INGREDIENTS
3 eggplant, sliced in 1cm rounds
1 red onion, diced
1 carrot, grated
3 garlic cloves, minced
1 tbsp tomato paste
1 tbsp tahini
2 tsp ground cumin
1 tsp smoked paprika
Pinch of chilli powder
2x 400g cans lentils
2x cans chopped tomatoes
For the cashew cheese topping:
200g cashews, soaked 4hrs
100ml almond milk
2tbsp nutritional yeast
1 tsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp sea salt
METHOD
Preheat the oven to 190C, line 2 baking trays with baking paper. Arrange the sliced eggplant on the trays and drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until softened.
Heat a large frying pan with olive oil and fry the onion and carrot until softened and caramelised, about 8 mins. Add the garlic, tomato and spices and cook for 2 minutes. Add the lentils, tahini and chopped tomatoes. Bring to a simmer for 10 minutes, taste and season.
Spoon half the lentil mix into a baking dish and arrange half the eggplant slices in a layer on top. Cover with the remaining lentil mix and another layer of the eggplant, overlapping them to fit.
Drain the cashews and blend with remaining ingredients in a blender until smooth. Spread over the top of the eggplant and bake in the oven for 20 minutes until gold and crispy on top.