Mushroom and Lentil Moussaka

SERVES 6  *   PREP TIME 35 MINS  *   COOK TIME 45 MINS

  • 1 cup puy or tiny blue-green lentils

  • 1.2kg eggplants, cut into 5mm slices

  • 2 tablespoons olive oil, plus extra for brushing

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed or finely chopped

  • 400g mushrooms finely chopped

  • 2 tablespoons finely chopped oregano

  • 2 tablespoons finely chopped flat-leaf parsley

  • ½  teaspoon ground cinnamon

  • 700ml tomato passata (puréed tomatoes)

  • 50g butter

  • 50g plain (all-purpose) flour

  • 2 cups milk

  • 1 egg, lightly beaten

  • 100g feta cheese, crumbled

  • Flat-leaf parsley to serve

Step 1

Place the lentils in a saucepan with 2 cups of cold water. Bring to the boil and cook for 10 minutes, then drain. 

Step 2

Meanwhile, preheat the oven to a high temp and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well with sea salt and freshly ground black pepper and bake until golden. Set aside. 

Step 3

Heat the oil in a frying pan over medium–high heat. Cook the onion, garlic, mushrooms, oregano, parsley and cinnamon for about 8 minutes until the onion is soft. Stir in the passata and lentils, then season and set aside. 

Step 4

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the milk. Cook for 4 minutes, stirring constantly, until the sauce thickens. Season to taste, then remove from the heat and whisk in the egg.

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