Thermomix lentil mushroom moussaka

Updated at: Thu, 13 Jun 2024 02:16:06 GMT

Step 1

Grate the parmesan for 15 sec/speed 10. Transfer to a bowl and set aside.

Step 2

Chop the onion, mushrooms and oregano for 5 sec/speed 4.

Step 3

Scrape down the side of the bowl. Add 1 tablespoon of the oil and the cinnamon, and cook for 3 min/120°C/speed 2.

Step 4

Add the lentils, pasta sauce and 250 g (9 oz/1 cup) of water to the mixer bowl. Add the large pieces of eggplant in a single layer to the steaming basket and the remainder to the steaming tray.

Step 5

Meanwhile, preheat the oven to 200°C (400°F) and grease a 1.5 litre (52 fl oz/6 cup) dish.

Step 6

Attach the steaming basket and tray, instead of the measuring cup, to the mixer bowl lid.

Step 7

Cook for 15 min/steam mode/reverse stir/speed 1 until the eggplant is tender. Remove the steaming basket and tray and carefully insert the measuring cup into the lid. Continue to cook the lentil mixture for 10 min/100°C/reverse stir/speed 1 until the lentils are just tender.

Step 8

Meanwhile, combine the ricotta, half the parmesan and the beaten egg in a bowl. Season with salt and pepper. Line the base of the dish with some of the steamed eggplant slices.

Step 9

Transfer the lentil mixture to the dish and smooth over the surface.

Step 10

Arrange a single layer of eggplant slices on top of the lentil mixture.

Step 11

Pour over the ricotta mixture and smooth it over the surface to cover evenly. Scatter oven the remaining parmesan.

Step 12

Bake in the oven for 5 minutes, then switch the oven onto grill (broiler) mode on high. Grill for 5 minutes, or until the moussaka is turning golden in parts.

Step 13

Remove and set aside for 5-10 minutes before serving.

Step 14

Serve scattered with the chopped parsley and rocket leaves.

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