MARVELLOUSLY MEATLESS MOUSSAKA

Skinny, Less-Stress Moussaka 

PLEASE CHECK AGAINST CURRENT 2024 PRICES

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 at reasonable prices; shop around for   passata which can be found at low prices or blitz tinned tomatoes to a thick puree. 

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.  

Various stages of cooking ar involved but parts of it can be made in advance. Be organised and you will be fine.  67's advice is to double the recipe, cook in two pans. serve one and freeze the other.  

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) Warning 2015 prices!

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 ) 

Dairy-free Sauce: 1 generous portion Bechamel sauce using plant butter and milk plus two egg whites whipped to soft-peak stage 

OR
200 g dairy Greek yoghurt or strained zero fat (75p)
300 g dairy 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 the day before)

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 only if theleftover moussaka is not going to be froxen 
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 will be well salted.
7. Warning: Once cooled, this mixture can be frozen ONCE. In other words, if you have frozen the lentil mixture you cannot freeze it again after it has been defrosted and cooked 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 5-8 minutes till fpartially cooked but still firm. 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.  (The aubergine & potato can be refrigerated overnight)

7. When ready to cook moussaka, remove items from fridge; leave 20 mins to come to room temperature.

8.  Put a thin layer of lentils on the bottom of the moussaka baking pan, add a layer of aubergine, then a layer of potato (or tomato if using).  

9.  Cover with half of the lentil mixture, spreading it out evenly.  Make a second layer of aubergine, then potato

10.  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. 

11.  Preheat oven to 180C, 160 fan, 350F, GAS MARK 4 

12.  Make topping (recipe below), completely cover the moussaka 
  

TOPPING 

Make your own bechamel sauce, either dairy or vegan, and fold in two egg whites beaten until soft peaks form ... 

OR
(inspired by Tony Turnbull, The Times)
Whisk together yoghurt, creme fraiche, egg yolk and nutmeg (as in top list of ingredients). 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 ensuring the filling is completely covered.


BAKE AT 180C, 160 fan, 350F, GAS MARK 4 IN THE MIDDLE OF THE OVEN 45-60 MINUTES.  THE CENTRE TEMPERATURE SHOULD REACH AT LEAST 70 DEGREES BEFORE SERVING.  IF EDGES BROWN FASTER THAN MIDDLE, COVER THEM WITH FOIL STRIPS OR A PIECE OF GREASEPROOF PAPER THE SAME SIZE. CUT OR TEAR A RECTANGULAR HOLE IN THE CENTRE TO PREVENT THE SIDES FROM BURNING  

.  

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.