Recipes
Vegetable Moussaka
Ingredients
10 Portions
• Red Lentils: 2kg
• Onions (finely chopped): 1
• Aubergines: 1
• Potato: 1
• Chopped Tomato: 0.2 can
• Garlic: 2 cloves
• Cinnamon: 2 pinches
• Dried Oregano: 2 tsp
• Fresh Flat Leaf Parsley: 20g
• Bechamel Sauce*: 400ml
• Red Wine (optional): 20ml
• Olive Oil: 5ml
• Nutmeg: 2 pinches
50 Portions
• Red Lentils: 4kg
• Onions: 5
• Aubergines: 5
• Potato: 5
• Chopped Tomato: 1 can
• Garlic: 1 bulb
• Cinnamon: 2 tsp
• Dried Oregano: 4 tbsp
• Fresh Flat Leaf Parsley: 100g
• Bechamel Sauce*: 2L
• Red Wine (optional): 100ml
• Olive Oil: 25ml
• Nutmeg: 2 tsp
100 Portions
• Red Lentils: 4kg
• Onions: 10
• Aubergines: 10
• Potato: 10
• Chopped Tomato: 2 cans
• Garlic: 2 bulbs
• Cinnamon: 4 tsp
• Dried Oregano: 8 tbsp
• Fresh Flat Leaf Parsley: 200g
• Bechamel Sauce*: 4L
• Red Wine (optional): 200ml
• Olive Oil: 50ml
• Nutmeg: 2 tsp
Method
1. Slice aubergines (5mm), brush with olive oil, season, and roast at 180°C for 25 mins
2. Fry onions until soft, add garlic, cinnamon & oregano, cook 5 mins more
3. Add soaked lentils, chopped tomato, wine, and 500ml water/stock; simmer until reduced; season and add parsley
4. Slice potatoes thinly and gently fry until nearly soft
5. *Make Bechamel (see FFT recipe); add grated mature cheddar, 6 beaten eggs, and 1 tsp nutmeg
6. In trays: layer potatoes, vegetable mix, aubergine, then cover with Bechamel
7. Bake at 160°C for 45–60 mins until golden
8. Rest 15 mins before serving
Key Points
Allergens
Wheat, Milk, Eggs
