Aubergine and Lentil Moussaka

Name: Aubergine and Lentil Moussaka
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Vegetarian
Ingredients: 3 large aubergines, sliced 1 cm thick lengthways; 4 tbsp olive oil; salt; 3 tbsp olive oil; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 4 garlic cloves, finely chopped; 1 tsp ground cinnamon; 1 tsp dried oregano; 2 tbsp tomato purée; 250 g dried brown or green lentils, rinsed; 400 g tin of chopped tomatoes; 700 ml vegetable stock; 1 tbsp red wine vinegar; 60 g butter; 60 g plain flour; 700 ml whole milk, warmed; 2 egg yolks; 80 g vegetarian hard cheese, grated; 1/4 whole nutmeg, grated

Grill the aubergine rather than frying it and you keep the smoke without the litre of oil. Brown lentils, cinnamon and a slick of tomato underneath; a proper baked custard top.

Prep 30 min
Cook 1 h 20 min
Total 1 h 50 min
Serves 6
Vegetarian

A white enamel dish of moussaka with a portion served beside it, showing layers of dark grilled aubergine and brown lentil ragu under a golden top.

Method

Step 1. Lay the aubergine slices on trays, salt them lightly and leave for 20 minutes. Blot off the beads of water that come to the surface — this is what stops the finished dish being watery.
Step 2. Heat the grill to high. Brush the slices with oil on both sides and grill in batches, 4 minutes a side, until soft and well marked. Set aside.
Step 3. For the ragu, heat the oil in a large pan and cook the onion and celery for 12 minutes until properly soft. Add the garlic, cinnamon and oregano and cook for 1 minute.
Step 4. Stir in the tomato purée and cook for 2 minutes until it darkens — this takes the raw edge off it.
Step 5. Add the lentils, tomatoes and stock. Bring to a simmer and cook, uncovered, for 40 minutes, until the lentils are soft and the mixture is thick rather than soupy. Stir in the vinegar and season well.
Step 6. Make the top: melt the butter, stir in the flour, cook 2 minutes, then beat in the warm milk a ladle at a time off the heat. Return to the heat and cook for 8 minutes until thick. Cool for 5 minutes, then beat in the egg yolks, most of the cheese and the nutmeg.
Step 7. Heat the oven to 180°C fan. Layer: a third of the ragu, a third of the aubergine, repeating, then pour the topping over and smooth it. Scatter the last of the cheese.
Step 8. Bake for 40 minutes until deep gold and set. Rest for 20 minutes before cutting, or it will not hold its shape.

Notes from the kitchen

Let the yolk mixture cool for a few minutes before the eggs go in. Add them to a boiling sauce and you get sweet scrambled egg.
It genuinely improves overnight. Make it the day before and reheat at 160°C fan for 30 minutes.
To make it vegan, use oil and plant milk in the topping, skip the yolks, and thicken with an extra 20 g of flour plus 3 tablespoons of cornflour slaked in cold milk.

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Method

Notes from the kitchen

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