Angry People

Finally got round to making vegetable moussaka, as planned earlier this month, and very tasty it was too!

This is the kind of meal that you can cook for guests, and even the meaties will not be unhappy - why? There is plenty to get your teeth into.

Off the top of my head, should you be interested:

Slice a couple of large aubergines, place them in layers in a colander, sprinkled with salt and cover with a dish or plate with a weight on top. This helps to reduce the bitter juices.

Add half a cup of green lentils, and a bay leaf to a saucepan of stock and simmer for about 25-30 mins.

Slice an onion and some mushrooms and put in a pan and fry for a bit. Then add a tin of chopped tomatoes, 2 tbsp tomato puree, herbes de provence, tin of chick peas and the lentils. Simmer.

Now get the aubergines and dab off any juices with a bit of kitchen roll then fry until lightly browned on both sides.

While the aubergines are frying and the lentil mix is cooking, beat 3 eggs with some natural yogurt (I used almost a whole large pot) and season with salt and pepper. Grate enough cheese to be able to cover the top.
When all the ingredients are cooked, make a layer of aubergine on the bottom of the oven dish then cover it with the lentil mix and repeat depending on how much you have. I went for 3 layers but was a little short of aubergine. When you have put it all in the oven dish, pour over the egg/yogurt mix, sprinkle with cheese and put in the oven for about 30 mins at about 190 centigrade.

I didn’t need to brown it under the grill as it came out nicely cooked as above.

This was maybe the most time/effort intensive dish I’ve cooked so far but it was well worth it, especially as I got first dibs on the left-overs for my lunch today!