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Vegetable and Lentil Moussaka August 29, 2010

Filed under: Potatoes,Vegetarian — delishuss @ 9:13 pm
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This recipe is from the Cornucopia cookbook.  This one can be made and the leftovers put in the freezer for a later date.

Note: I couldn’t find puy lentils at the time, so I used a tin of green lentils. I also added some vegetables (peppers) to bulk it up a bit.

Serves 4

Ingredients

Sauce

340g fat free natural yoghurt

1 tsp of mild curry powder

¼ tsp of ground turmeric

2 egg yolks

1 tsp ground nutmeg

Salt and freshly ground black pepper

75g of grated cheddar cheese

Base

2 tablespoon of olive oil

200g of tinned puy lentils

1 large onion, chopped

4 cloves of garlic, finely chopped

25g of fresh oregano

1 can of tomatoes

1/2 tsp of ground cinnamon

1 tsp of ground cumin

2 large (3 medium) aubergines

4 large waxy potatoes

Salt and pepper to taste

Instructions

  1. Heat the olive oil in a frying pan. Fry off the onion for 5 minutes on a medium. Add in the garlic and fry for another 2 minutes.
  2. Add in the herbs and spices and fry for 1 minute. Add the puy lentils and tin of tomatoes and simmer for 20 minutes. Remove from the heat once cooked.
  3. While the base is simmering, peel and slice the waxy potatoes.
  4. Par-cooked in salted water for 15 minutes. Remove from water and set aside.
  5. Slice the aubergines and spray with low cal spray. Cook on a griddle pan until slightly charred on each side.
  6. Pre-heat the oven to 190 degrees Celsius.
  7. Mix together the yoghurt, curry powder, turmeric, egg yolks and nutmeg in a bowl and season to taste.
  8. Spread some of the base sauce on the bottom of an ovenproof dish. Layer some aubergine on top and then some of the potato. Repeat process.
  9. Cover the top with the creamy sauce mixture and sprinkle with grated cheese.
  10. Place in the oven and cook for 45 minutes or until the potatoes are soft.
 

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