Aubergine and Lentil Moussaka
INGREDIENTS
- 3 aubergines, sliced 1cm thick
- 300g cooked brown lentils
- 1 onion, diced
- 2 garlic cloves
- 400g chopped tomatoes
- 120g cashews, soaked
- 1 tsp ground cinnamon
- 4 tbsp olive oil
- 300ml plant milk
NUTRITION
Per serving
480
Calories
17g
Protein
52g
Carbs
22g
Fats
METHOD
1
Roast the aubergine
Brush slices with two tablespoons of oil, salt and roast at 220C for twenty minutes.
2
Make the ragu
Sweat onion for five minutes. Add garlic, cinnamon, lentils and tomatoes. Simmer for fifteen minutes.
3
Build the bechamel
Blend cashews, plant milk, salt and a pinch of nutmeg until silky.
4
Layer and bake
Layer aubergine, ragu, aubergine, ragu in a dish. Top with bechamel and bake at 190C for thirty minutes.
VEG.ARMY TIP
A grating of vegan parmesan into the bechamel before baking gives a deeper savoury crust.
