Name: Red Lentil and Aubergine Moussaka (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large aubergine; 2 tbsp olive oil; salt and pepper; 1/2 red onion; 1/2 red pepper; 1/2 courgette; 1 garlic clove; 1 tbsp tomato puree; 200 g chopped tomatoes; 1/2 tsp cinnamon; 1/2 tsp mixed herbs; 50 g red lentils; 1 tsp oregano; 150 ml dairy free milk; 10 g dairy free spread; 1 tbsp cornflour; 1/2 clove garlic; salt and pepper; 1 tsp parsley; 1 tbsp gluten free breadcrumbs

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Red Lentil and Aubergine Moussaka (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: Greek Courses: Dinner Recipe Keys: Dairy Free Gluten Free V vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Best Season: Suitable throughout the year

Instructions

Preheat the oven to 180C
Boil the lentils for 15 minutes and drain
Cut the aubergine into thick slices and drizzle with olive oil on both sides, season with salt and pepper
Cook the aubergines on both sides in a hot pan for about 5 minutes in total
In another pan, add the onion, pepper, courgette, chilli and garlic
Stir fry until soft, about 5 minutes
Add the tomato purée and the chopped tomatoes and simmer for 4-5 minutes.
Stir in the cooked lentils, cinnamon and oregano
For the topping, melt the butter in a saucepan and stir in the cornflour, add the milk and bring to the boil.
Stir in the garlic and parsley
Build the moussaka towers by layering the aubergine slices, lentil mix and top with the sauce
Sprinkle on the gluten free bead crumbs
Bake in the oven for 10 minutes

Red Lentil and Aubergine Moussaka (Gluten Free, Dairy Free)

Red Lentil and Aubergine Moussaka (Gluten Free, Dairy Free)

Ingredients

For the topping:

Instructions

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