Veggie moussaka

I always try to respect the wishes of our guests. Elodie is staying here a few days and dislikes the whole cabbage family and squid, but loves eggplant and lentils, thus the following version of a moussaka will surely be a perfect menu for her last dinner this week.

For 3p slice 1 kilo of eggplant, put in a colander with salt for at least 30 mins, rinse and dry. Brush olive oil on the slices, put on baking paper and bake in the oven at 180° until they are golden brown (and taste delicious).

Chop 1 carrot, 1 stem of white celery, 1 red onion, 4 garlic cloves. Fry in a drizzle of olive oil. Add 120- 140 grams of lentils, 1,5 table spoon of harissa, a can of tomato cubes, 400 ml of water and the leaves of a bunch of fresh oregano. Simmer for approx 1h. Stir now and again, add some water if necessary. Taste and add salt or pepper.

Boil 750 grams of potatoes in salted water until soft. Drain and smash the potatoes. Add 50 grams of ricotta, 50 grams of grated parmigiano (or another cheesy ingredient), 100 ml of milk, 1 table spoon of butter, pepper and salt. The puree has to be really smooth.

Now it’s time to create the layers. Oil an oven dish. Start with a layer of eggplant, then the sauce, and repeat. Finish with a layer of potato puree. Put in the oven at 180° for approx 45 mins. Serve with some Greek yoghurt mixed with harissa and salt, and a mixed salad.


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