Vegetarian Moussaka by Chef Edward Hayden
Ingredients
For the topping
Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
2 large aubergines, cut into slices (approximately 20 slices)
7oz/200g dried green or red lentils
A little oil for cooking
1 pint/600ml vegetable stock
1 red onion, sliced thinly
2 cloves of garlic
1½ peppers, finely diced
½ courgette, finely diced
8-10 button mushrooms, sliced
14oz/400g tinned chopped tomatoes
14oz/400g can chickpeas, rinsed
1 teaspoon tomato purée
½ teaspoon dried mixed herbs
3½ fl oz/100ml cold water
Salt and freshly ground black pepper
10 fl oz/300ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
3 fl oz/ 75ml milk
2 large eggs
Salt and freshly ground black pepper
3oz/75g cheddar or mozzarella cheese
Method
For the topping
- Preheat the oven to 180C/350F/Gas Mark 4.
- Put the lentils in a large saucepan with the vegetable stock. Bring to the boil and then simmer for twenty minutes, until tender. Drain and keep warm.
- Meanwhile, heat some oil in a saucepan and cook the red onion, peppers, courgettes, mushrooms and garlic until soft and tender.
- Stir in the cooked lentils, chickpeas, chopped tomatoes, purée, herbs and water. Bring to the boil and simmer for ten minutes, stirring occasionally.
- Pan-fry the aubergine slices until brown on either side.
- Lightly grease a 9inch/23cm square ovenproof dish.
- Season the lentil mixture and layer up the aubergines and the lentil mixture much like a lasagne, starting and finishing with the aubergine.
- Beat the yogurt, milk, eggs and seasoning together.
- Pour over the vegetable mixture and then sprinkle the cheese over the top.
- Bake in the preheated oven for forty-five minutes.
- Serve with a salad or crusty bread.
