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  /  Main   /  Vegetarian Moussaka by Chef Edward Hayden

Vegetarian Moussaka by Chef Edward Hayden

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By Irish Yogurts Clonakilty

Vegetarian Moussaka By Irish Yogurts Clonakilty
Method
  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Put the lentils in a large saucepan with the vegetable stock. Bring to the boil and then simmer for twenty minutes, until tender. Drain and keep warm.
  • Meanwhile, heat some oil in a saucepan and cook the red onion, peppers, courgettes, mushrooms and garlic until soft and tender.
  • Stir in the cooked lentils, chickpeas, chopped tomatoes, purée, herbs and water. Bring to the boil and simmer for ten minutes, stirring occasionally.
  • Pan-fry the aubergine slices until brown on either side.
  • Lightly grease a 9inch/23cm square ovenproof dish.
  • Season the lentil mixture and layer up the aubergines and the lentil mixture much like a lasagne, starting and finishing with the aubergine.
  • For the topping
  • Beat the yogurt, milk, eggs and seasoning together.
  • Pour over the vegetable mixture and then sprinkle the cheese over the top.
  • Bake in the preheated oven for forty-five minutes.
  • Serve with a salad or crusty bread.
Ingredients
  • 2 large aubergines, cut into slices (approximately 20 slices)
  • 7oz/200g dried green or red lentils
  • A little oil for cooking
  • 1 pint/600ml vegetable stock
  • 1 red onion, sliced thinly
  • 2 cloves of garlic
  • 1½ peppers, finely diced
  • ½ courgette, finely diced
  • 8-10 button mushrooms, sliced
  • 14oz/400g tinned chopped tomatoes
  • 14oz/400g can chickpeas, rinsed
  • 1 teaspoon tomato purée
  • ½ teaspoon dried mixed herbs
  • 3½ fl oz/100ml cold water
  • Salt and freshly ground black pepper
  • For the topping
  • 10 fl oz/300ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
  • 3 fl oz/ 75ml milk
  • 2 large eggs
  • Salt and freshly ground black pepper
  • 3oz/75g cheddar or mozzarella cheese
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