Vegetable Moussaka

  • 10 Portions

    Red Lentils

    Onions finely Chopped 1

    Aubergines 1

    Potato 1

    Chopped Tomato 0.2 can

    Garlic 2 cloves

    Cinnamon 2 pinch

    Dried Oregano 2 tsp

    Fresh Flat Leaf Parsley 20g

    Bechamel Sauce 400ml

    Red Wine ( Optional ) 20ml

    Olive Oil 5ml

    Nutmeg 2 pinch

  • 50 Portions

    Red Lentils 2kg

    Onions finely Chopped 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 2 Ltrs

    Red Wine ( Optional ) 100ml

    Olive Oil 25ml

    Nutmeg 2 Tsp

  • 100 Portions

    Red Lentils 4kg

    Onions finely Chopped 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 4 ltrs

    Red Wine ( Optional ) 200g

    Olive Oil 50ml

    Nutmeg 2 tsp

  1. Cut Aubergines lengthways in 5mm slices, brush with olive oil both sides, season and place on a tray, cook in pre-heated oven (180c) for 25 minutes, put to one side.
  2. Put a splash of olive oil into a pan and slowly fry the onions till soft. Add the Garlic, Cinnamon & Oregano and cook for a further 5 mins.
  3. Add the soaked lentils to the Onion mix and fry, stir in the chopped Tomato, Wine and 500ml of water/stock and cook till slightly dry. Season well and add the chopped Parsley.
  4. Slice the Potatoes thinly and fry gently in a pan till nearly soft.
  5. * Make the Bechamel sauce as per FFT * recipe but add some grated mature Cheddar Cheese, 6  beaten eggs and 1 tsp nutmeg
  6. In 2 large Gastro trays (6cm deep) arrange the sliced potatoes at the bottom, cover with vegetable mix, place the slices of Aubergine on top. Pour Bechamel over the Aubergine to completely cover.
  7. Bake in the oven at 160c for 45-60 mins till golden brown.
  8. Leave to rest for 15 mins before serving
Key Points

Wheat, Milk, Eggs