EGGPLANT AND LENTIL MOUSSAKA

Swap the vermicelli noodles for rice for a different option.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C/390°F and line 2 to 3 baking trays (depending on how large your baking trays are) with baking paper.

Step 2

Place the eggplant slices in a large colander and sprinkle with salt. Set aside for 20 to 30 minutes. This allows the excess moisture to be extracted. Remove the eggplant from the colander and pat dry with a paper towel.

Step 3

To the lined baking trays, add eggplant slices and spray with olive oil. Bake for 15 to 20 minutes, flipping halfway through, until soft and golden. Remove from oven and set aside. Reduce the oven temperature to 180°C/350°F.

Step 4

Meanwhile, heat a saucepan over medium heat and spray with olive oil. Sauté the onion for 3 to 5 minutes until it begins to soften. Add the garlic and cook for another 1 to 2 minutes.

Step 5

Add the tomato paste and cook, stirring, for another minute. Pour in the red wine and bring to the boil, allowing the wine to reduce, about 2 minutes.

Step 6

Add the lentils, tomatoes, stock, sugar, oregano, cinnamon stick, bay leaf and salt, stir to combine. Cover, reduce heat to low and simmer for 25-30 minutes, until the lentils are tender.

Step 7

Remove from heat and stir through parsley. Set aside.

Step 8

To make the white sauce, melt butter in a small saucepan over medium heat. Add the flour and whisk continuously for about 30 seconds. Gradually pour in the milk, 250ml at a time, whisking to ensure there are no lumps.

Step 9

Continue to whisk, allowing the mixture to come to the boil. As the mixture starts to thicken, remove from the heat. Allow to cool for 1 to 2 minutes.

Step 10

Add reduced fat cheese, nutmeg, salt, pepper and egg. Whisk to combine and set aside.

Step 11

To assemble, add a layer of the eggplant to a deep baking dish, top with a portion of the lentil mixture ensuring the eggplant layer is covered. Repeat these layers of eggplant and lentils until you have used up these ingredients. Top with a layer of white sauce and sprinkle with breadcrumbs. Bake in the oven for 30 to 40 minutes or until golden.