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Moussaka Bowls

Photographer: Dan Jones

Moussaka Bowls

I love the sweet, charred flavours of moussaka, but rarely have the time for the oven-baked version to be ready. These bowls contain all the flavours and textures of a slow-cooked moussaka, without the wait.

Moussaka Bowls

 

Serves 4

 

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

400g can chopped tomatoes

400g can green lentils, drained and rinsed

1 tsp yeast extract

 

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 unsweetened soya yoghurt

Pinch of freshly grated nutmeg

Pinch of flaked sea salt

Handful of fresh flat-leaf parsley, roughly torn

 

Start by making the lentil mince. Heat the olive oil in a large saucepan over a mediumhigh heat and cook the onion for 23 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 23 minutes on each side until softened and grill marks appear.

Grill the tomatoes for 1 minute, cut-side down.

Spoon the lentil mince into bowls along with the aubergine slices and griddled tomato halves.

Spoon over the soya yoghurt and sprinkle with the grated nutmeg.

Season to taste with sea salt and scatter with the parsley.

 

This is an edited extract from 15 Minute Vegan Comfort Food by Katy Beskow published by Quadrille RRP NZD $32.99 and is available where all good books are sold.

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