Vegetarian Moussaka with Lentils

I love moussaka, even tho it is a bit of a faff to make in that it has lots of stages and creates, therefore, a reasonable amount of washing up. But this is worth it. Promise. The lentil sauce is based on St Delia’s.

For 4-6 portions you need:
2 aubergines, cut into 0.5cm thick slices
2-3 potatoes, cut into 0.5cm thick slices

50g puy lentils
50g green lentils
1 can chopped tomatoes
1/2 tsp ground cinnamon
2 tbsp chopped fresh parsley
salt and pepper
200ml red wine
2 tbsp tomato puree
2 onions, finely chopped
3 cloves garlic, crushed
2 tbsp olive oil
275ml vegetable stock

3 eggs
2/3 carton of yogurt
1 cup grated cheddar
1/2 cup grated veggie parmesan
1 tomato, sliced in to four

Begin by frying the aubergine slices in oil till tender and golden. Drain. You can salt the aubergine beforehand if you want but it’s not essential.

Par-boil the potatoes till tender but not falling apart.

Fry the onion in the oil for 5-10 mins. Add the garlic and fry for a further 2-3 mins. Add everything else for the sauce and bring to the boil. Reduce the heat and simmer for about 20 mins till the lentils are cooked and the sauce has thickened.

Lay the potatoes in the bottom of a dish. Top with the sauce. Cover with the aubergine slices. Mix together the eggs, yogurt and cheddar. Pour over the top. Lay the sliced tomato on the top of this then sprinkle over the parmesan. Bake in a moderate oven for about 20 mins till the top is golden and bubbling. Eat with salad and bread.

Haloumi with Aubergines, Tomatoes and Balsamic Syrup.

Lou has got me on an aubergine quest. So, in the midst of making a moussaka for tomorrow night, I did some extra fried aubergine slices. Well, it would be rude not to wouldn’t it. During the cooking process I discovered a packet of haloumi had blown, but it smelled OK so I cooked it. And created this. Sex on a plate…

For one person you need:
1/2 aubergine, cut into 0.5cm thick slices
4 tbsp light olive oil
1/2 packet haloumi, cut into 1cm thick slices
handful baby plum tomatoes
1 tsp balsamic syrup
1 tsp chopped fresh flat leaf parsely

Begin by frying the aubergines till soft, unctuous and golden. Drain.
Fry the haloumi till golden and oozy.
Fry the tomatoes till the skins split a little. Don’t over cook them, you want them warm and oozy but not killed…

Present prettily on a plate, drizzle over the syrup and finish with a cheffy flourish of parsley. Die of pleasure.