MARVELLOUSLY MEATLESS MOUSSAKA

Skinny, Less-Stress Moussaka 

We all love moussaka with its rich tomato filling and layers of aubergine and potato.  We don't love the preparation nor do we love the calories.  

This vegetarian version was brought back from Cyprus by a dear friend and amalgamates the best moussaka recipes 67 has tasted over the years.  

It is conversation-stopping delicious and no one misses the meat. Most supermarkets now stock green lentils for about £1 for 500 gms.  Shop around for passata which can be as low as 50p for 500 gms.

The preparation has been pared down to reduce fat, calories and some of the fuss.  There is no sweating over a hot stove frying aubergine slices.  

The recipe does involve various stages but parts of it can be made in advance and, indeed, frozen. 67's advice is to double the recipe and freeze one portion.  You won't regret it.  The recipe also halves well.

Singletons should consider this the perfect dish for 'block cooking' -- provided there's a freezer.  Prepare all the ingredients and make ten or so individual portions in small lidded foil containers.  That will be dinner sorted several times!  

Important Note re: Freezing
The moussaka and/or its constituents can only be frozen once.  This means that if the lentil filling is frozen before going into the moussaka, the mousakka must not be frozen again. 


Feeds: 8-10
Cost: £7.50'ish without sides (under £1 per person) 

INGRED:

4 medium or 2 very large aubergines (£3)
3/4 kilo large potatoes
1 kilo fresh tomatoes, sliced (opt)

400 grams uncooked green lentils (80p) 
1 large onion diced (30 p)
3-4 sticks celery, peeled and finely diced
2 fat garlic cloves, grated or minced
1 tsp dried cinnamon
1-2 tsp dried or 3 tbsp chopped fresh parsley
1/2 tsp oregano
1 bay leaf
125 ml/4 fl oz white wine or white grape juice (50p)
500 g passata (50p ) 

1 portion of Bechamel sauce plus two egg whites whipped to soft-peak stage 

OR
200 g Greek yoghurt or strained zero fat (75p)
300 g creme fraiche  (£1.50)  low-fat is ok
2 egg yolks (35p)
pinch nutmeg
(opt) 100 g cheddar 
2 egg whites


METHOD

Lentil Filling (can be prepared in advance)

1. Bring a large pot of water to the boil.  Rise lentils thoroughly; add to boiling water with one onion and a carrot. Bring back to the boil and keep at a boil for 10 minutes.  Reduce heat and simmer for 30 minutes.  Drain; remove onion and carrot. Once cooled, the lentils can be frozen but do not freeze again in the moussaka form.
2. In a large pan saute onion and celery in small amount of olive oil until onion is translucent.  Add parsley and garlic.  
3. Add 1 lb 14 oz cooked lentils.  (Save remaining lentils for another recipe.)
4. Add cinnamon, oregano & bay leaf.
5. Add wine or juice and passata.  Mix well.
6. Simmer for 30 minutes.  Test for seasoning;  remember the aubergines have been well salted.
7. Once cooled, this mixture can be frozen ONCE. In other words, if you have frozen the lentil mixture you cannot freeze it again when it is in the moussaka.      

Moussaka

1.  Line a 14x10x2 1/2 inch baking pan with greaseproof paper. 

2.  Slice aubergine in generous 1/2 cm slices, salt both sides.  Leave in a colander for 30 mins.  (The flavour suffers if the slices are not salted.)

3.  Slice potatoes into 1/2 cm slices; bring to a boil in salted water; simmer for 5-8 minutes till firm but not  cooked.  Drain.  (NB If you are worried about carbs, substitute tomatoes for potatoes but the potatoes help make the moussaka outstanding. Have a smaller portion.)

4.  Line two large baking sheets with grease proof paper. Set oven to 400f, 200c, 180 fan; gas mark 5.  

5.  Rinse aubergines thoroughly and dry with kitchen paper.  Liberally spray or brush the lined baking sheets with olive oil.  Place aubergine slices in one layer on the tray.  Spray the tops of the aubergines with olive oil. Bake 10 minutes.  Remove from oven; turn slices over.  Bake another 10 min or until done/soft.  If slices are not soft leave them in for a few more minutes. Leave to cool, preferably in one layer.    

6.  Spray both sides of the drained potato with olive oil and bake as with aubergines.  

7.  Put a layer of aubergine, and then a layer of potato or tomato if using in the moussaka baking pan.  Set remaining aubergine and potato aside.

8.  Add half of the lentil mixture  spreading it out evenly.  Make a second layer of aubergine and potato

9.  Add rest of lentil mix.  Cover with a final layer of potato and aubergine. Don't worry if you haven't got quite enough; spread it out as best you can. [Once cooled, this can now be frozen. Add topping when defrosted.]  

10.  Before baking, spread on topping (BELOW)


BAKE AT 180C, 160 fan, 350F, GAS MARK 4 FOR 45-60 MINUTES IN THE MIDDLE OF THE OVEN.  THE CENTRE TEMPERATURE SHOULD REACH AT LEAST 70 DEGREES BEFORE SERVING.  IF EDGES BROWN FASTER THAN MIDDLE, COVER THEM WITH FOIL STRIPS.    

TOPPING 

Make your own bechamel sauce and fold in two egg whites, firmly beaten... 
OR
(inspired by Tony Turnbull, The Times)
Whisk together yoghurt, creme fraiche, egg yolk and nutmeg. Beat egg whites until they form soft peaks.  Gently fold into the yoghurt mixture.

Then: 
Add cheese if using, stirring well.  Spread evenly over the moussaka.


Tips:

• For a vegan version, forgo cream topping and make potatoes the top layer.  Spray with olive oil for a crispy topping.
•  If you are planning to freeze the moussaka, add an extra 100 g passata to the mix)

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.