Check out this easy alternative to oven-baked moussaka. Ready in just 15 minutes, these vegan bowls contain the flavours and textures of a slow-cooked moussaka, without the wait
aubergines 2, sliced into 1cm rounds
olive oil 2 tsp
tomatoes 4 large ripe, halved
flat-leaf parsley a handful, roughly torn to serve
olive oil 1 tbsp
onion 1, finely chopped
garlic 1 clove, crushed
ground cinnamon ½ tsp
smoked paprika ½ tsp
dried oregano ½ tsp
chopped tomatoes 400g tin
green lentils 400g tin, drained and rinsed
Marmite 1 tsp
unsweetened soya yogurt 8 tbsp
freshly grated nutmeg a pinch
extra-virgin olive oil a drizzle
Step 1Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
Step 2For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or 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, Marmite and 50ml of water, and simmer for 10 minutes.
Step 3Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.
Studying an MSc in Nutritional Therapy following 20 years as an A Level Biology Teacher. Have lived the condition of endometriosis all my life and want to help others survive with condition successfully through pain management and good nutrition
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