Vegan moussaka

 

I have got a glut of aubergine from the veg box - and I don't really like aubergine - so they have to be enhanced!

This was delicious, though the photo is a bit scruffy.  There are four layers - a spiced lentil ragu, griddled aubergine slices, a white sauce and potatoes - possibly not an authentic moussaka, but my take on it today.

It is jam packed full of vegetables - use what you have.

Ragu sauce

Olive oil

Leek

Garlic - crushed

Carrot

Aubergine

Red pepper

Kale

Green lentils (tinned)

Tomatoes

Italian herbs

Harissa

Dried mint

Cinnamon

Yeast extract

White sauce

Soya milk

Bay leaf

Nutmeg

corn flour

Potatoes

Aubergine

Olive oil

1.  Finely chop leek and sautee in olive oil.

2.  Add peeled and chopped carrot, chopped red pepper, aubergine and 2 cloves of crushed garlic.

3.  Finely chop kale, and stir in, cook for a few minutes

4.  Slice aubergine, and griddle in olive oil for a few minutes on each side.

5.  Add drained green lentils, chopped tomatoes (I used fresh, but a tin would be fine) to the vegetables.

6.  Add a teaspoon of yeast extract, a good pinch of italian herbs, a small pinch of mint, a teaspoon of harissa and a pinch of cinnamon to the veg mix - with salt and pepper - taste and adjust if necessary.  Simmer for about 15-20 minutes, add water if it's getting dry.

7.  Make white sauce by simmering soya (or other) milk with bay leaf and a sprinkle of nutmeg.  When it boils remove bay leaf and thicken with slaked cornflour (cornflour dissolved in water) - keep stirring as it thickens.

8.  Chop and boil potatoes in salted water.

9.  Layer an oven proof dish - lentil mixture, aubergine slices, white sauce - then tumble the potato on top.  Drizzle with olive oil, and bake for 30 minutes.

10.  Serve, scoff - have seconds.