https://www.lifestylefood.com.au/recipes/26764/lentil-and-mushroom-moussaka

LifestyleFOOD.com.au

A little bit of preparation is needed to make this rich and creamy moussaka from Katy Holder’s Slow Cooker Vegetarian. However, once it’s in the slow cooker you can leave it for several hours to cook away.
 

Ingredients

  • 160g puy or tiny blue-green lentils

  • 1.2kg eggplants, cut into 5mm slices

  • 2tbsp olive oil, plus extra for brushing

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed or finely chopped

  • 400g portobello mushrooms, cut into 1cm dice

  • 2tbsp finely chopped oregano

  • 2tbsp finely chopped flat-leaf (Italian) parsley

  • 1/2tsp ground cinnamon

  • 700ml tomato passata (puréed tomatoes)

  • 50g butter

  • 50g plain (all-purpose) flour

  • 500ml milk

  • 1 egg, lightly beaten

  • 100g feta cheese, crumbled

  • Flat-leaf (Italian) parsley and rocket leaves, to serve

Method

  • 1.

    Pick through the lentils to remove any small stones that might still be present. Put the lentils in a saucepan of cold water. Bring to the boil and cook for 10 minutes, then drain.

  • 2.

    Meanwhile, preheat a grill (broiler) to high and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well with sea salt and freshly ground black pepper and grill for 5 minutes each side until golden. Set aside.

  • 3.

    Heat the oil in a frying pan over medium–high heat. Cook the onion, garlic, mushrooms, oregano, parsley and cinnamon for about 8 minutes until the onion is soft. Stir in the passata and lentils, then season and set aside.

  • 4.

    Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the milk. Cook for 4 minutes, stirring constantly, until the sauce thickens. Season to taste, then remove from the heat and whisk in the egg.

  • 5.

    Lightly grease the slow cooker. Cover the base with a third of the eggplant slices, then spread over half the lentil mixture. Repeat the layers, finishing with eggplant. Pour over the sauce and scatter with the cheese, then cook on low for 4 hours. If there is still a fair amount of liquid around the edges, remove the lid and leave to cook for a further 20–30 minutes.

  • 6.

    Serve with parsley and rocket leaves.

Notes

Images and recipe from Slow Cooker Vegetarian by Katy Holder, Murdoch Books, RRP $29.99 Photography by Alan Benson.

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