Char-grilled aubergine, spinach and tomato moussaka

Char-grilled aubergine, spinach and tomato moussaka

By
From
The Natural Cook
Serves
4-6
Photographer
Laura Edwards

A vegetarian moussaka full of flavour and sustenance. If you fancy meat, add 200 g sautéed minced lamb to the recipe instead of the lentils.

Ingredients

Quantity Ingredient
1 quantity Char-grilled aubergines
1 onion, thinly sliced
glug light olive oil
1/2 teaspoon cumin seeds
100g puy lentils
800g Stewed tomatoes with garlic and oregano
or 600g canned chopped tomatoes
150g ricotta
150g live natural yogurt
pinch nutmeg, grated
200g spinach, stalks finely chopped, leaves roughly chopped
or 200g chard, stalks finely chopped, leaves roughly chopped

Method

  1. In a large pan, fry the onion slowly in the light olive oil with the cumin. Meanwhile, simmer the lentils for 15–25 minutes until tender, then drain.
  2. Preheat the oven to 190°C. Add the tomatoes to the onion, bring to the boil and add the lentils, then the spinach or chard. As soon as the leaves wilt, remove from the heat. In a bowl, mix the ricotta and yogurt and season with salt and pepper.
  3. In an ovenproof dish, layer half the lentil mixture, half the aubergine, then half the yogurt mixture, adding a grating of nutmeg. Then repeat the layers, finishing with the yogurt mixture and another grating of nutmeg. Bake in the oven for 25 minutes, until hot right through.

Storage

  • Moussaka keeps well in the fridge for four days. In fact it’s better the day after cooking, as the flavours merge and it sets a little more firmly. Cover and reheat in an oven preheated to 180°C until hot right through.

Cook natural

  • Eating less meat is good for our health and the environment. I find that some veggies and pulses satisfy my cravings for meat, such as the addition of lentils to the veggie moussaka above. Eat vegetables that are high in protein and iron such as chickpeas, lentils, beans and other pulses, kale, spinach and winter greens to make sure you are getting all the vitamins and minerals you need. Restaurants often save money by cooking with less meat. This is easy to do at home, too: you only need use about 100 g meat per person in stews, padded out with pulses or ‘meaty’ vegetables such as aubergines, When serving a fillet of meat, 150 g per person is a good guideline for portion size.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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