A quick and easy recipe for a vegetarian moussaka

Serves

4 portions

Prep time

10 min

Total time

10 min

Ingredients

For the lentil mince

1 tbsp olive oil

1 onion, finely chopped

1 clove of garlic, crushed

½ tsp ground cinnamon

½ tsp smoked paprika

½ tsp dried oregano

400 gr canned or fresh chopped tomatoes

400 gr can green lentils, drained and rinsed (if you buy dry lentils, boil them first)

1 tsp yeast extract e.g. Marmite, Vegemite

For the aubergines

2 aubergines, sliced into 1cm rounds

2 tsp olive oil

4 large tomatoes, halved

For the nutmeg yoghurt and garnish

8 tbsp yoghurt

Pinch of freshly grated nutmeg

Pinch of sea salt

A handful of fresh flat-leaf parsley, roughly torn

Method

Start by making the lentil mince. Heat the olive oil in a large saucepan over a medium–high heat and cook the onion for 2–3 minutes until softened but not browned. Add the garlic,cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils and yeast extract, and simmer for 10 minutes.

In the meantime, prepare the aubergines. Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and place them on the hot pan, cooking them for 2–3 minutes on each side until softened and grill marks appear. Grill the tomatoes for 1 minute, cut-side down.

To serve, spoon the lentil mince into bowls along with the aubergine slices and griddled tomato halves.

Spoon over the yoghurt and sprinkle with the grated nutmeg. Season to taste with sea salt and scatter with the parsley.