My Veggie Moussaka

  

I made this delicious vegetarian moussaka the other night and was really pleased with it - especially as I didn't follow a recipe! It comfortably served me and my husband, but we did have enormous portions!

 

Ingredients:

 

Two handfuls of Green lentils (approx)

One large augergine sliced length ways

Red pepper cut into 4 pieces lengthways

Yellow pepper cut into 4 pieces lengthways

Large onion sliced lengthways into thick slices

Fresh thyme

Tin of tomatoes

3 cloves of garlic with skin left on

Chilli infused olive oil

Big knob of butter

Small handful of flour

Milk

Cheddar and/or goats cheese, grated

 

Method:

(pre-heat oven to 180c)

1) Roast the aubergine, peppers, onion and garlic in the chilli oil (you may need more than one roasting tin)

2) Simmer the lentils until cooked

3) When the veg is nearly roasted start making the bechemel sauce. Melt the butter in a saucepan and slowly add the flour to make a roux, then add the milk slowly to create a creamy sauce. I can't say how much milk to add as it always differs and depends on how thick you want the sauce. You need to make enough to go on top of the moussaka

4) Chop up the tomatoes and mix in the thyme (add salt and pepper as you like)

5) Take the veg out of the oven and squeeze out the roasted garlic and rub it all over the slices of aubergine (this gets a bit messy!)

6) When everything is cooked, layer the veg in a casserole dish as follows: Half the aubergine, all the peppers, half the tomatoes, all the lentils, all the onion, other half of the tomatoes, other half of the aubergines (you can mess around with the order, as long as there are aubergines on the top)

7) Pour the bechemel sauce on top and then scatter over the cheese, finally add some ground pepper on top.

8) Bake in the over for half an hour - 45 mins

 

Serve with a green salad. I think if I was making this again I would use two aubergines.