Name: Vegetable moussaka
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Ingredients: 1 aubergine thinly sliced; 1 ½ tbsp olive oil; 1 large potato thinly sliced (approx. 275g or 10oz); ½ onion finely chopped; 1 stick celery finely chopped; 1 red pepper deseeded and diced; 1 garlic clove crushed; ½ tsp dried mixed herbs; 1 tbsp tomato puree; 125g (4oz) cooked green or brown lentils from a can; 200g (7oz) or ½ can chopped tomatoes; Freshly ground black pepper; For the sauce:; 1 tbsp vegetable oil; 1 tbsp plain flour; 200ml (7fl oz) skimmed milk; 1 pinch grated nutmeg; 25g (1oz) reduced-fat mature cheddar finely grated

Meal type: Main meal

Serves: 2

Preparation time: 30 minutes

Cooking time: 1 hour

Slice the aubergine thinly and lay it on a tray before brushing it with 1 tbsp oil.
Heat a frying pan until hot then fry the aubergines in a single layer until softened and lightly charred.
Thinly slice the potato and cook in boiling water for 5 minutes then drain and set aside.
Heat the remaining ½ tbsp oil in a medium pan and fry the onions, celery and pepper for 10 minutes until softened. Add the garlic, herbs and tomato puree. Cook for 1 minute then add the lentils and tomatoes. Cook for 5 minutes, adding a pinch of sugar if needed, and plenty of black pepper.
Layer the potatoes, aubergine and lentil mixture into a medium baking dish.
To make the sauce, heat the oil in a small pan, add the flour and cook until thickened. Gradually add the milk, stirring until smooth. Stir in half the grated cheese.
Pour the sauce over the top of the moussaka, sprinkle with the remaining cheese and bake for 30 minutes at 180°C/160°C fan or gas mark 4 until golden on top.

Energy 2222kJ 370kcal 27%

Carbs 63.2g -

Fibre 15.3g 51%

Fat 18.3g Medium 26%

Saturates 4.2g Low 21%

Sugar 19.9g Low 22%

Salt 0.41g Low 7%

% = an adult's reference intake

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Ingredients

1 aubergine, thinly sliced

1 ½ tbsp olive oil

1 large potato, thinly sliced (approx. 275g or 10oz)

½ onion, finely chopped

1 stick celery, finely chopped

1 red pepper, deseeded and diced

1 garlic clove, crushed

½ tsp dried mixed herbs

1 tbsp tomato puree

125g (4oz) cooked green or brown lentils from a can

200g (7oz) or ½ can chopped tomatoes

Freshly ground black pepper

For the sauce:

1 tbsp vegetable oil

1 tbsp plain flour

200ml (7fl oz) skimmed milk

1 pinch grated nutmeg

25g (1oz) reduced-fat mature cheddar, finely grated

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