Moussaka Makeover

We’ve turned this classic hearty Greek favourite meat-free, so grab a fork and dig in!

Test Kitchen

Notes Got leftover lentils? Check out our Lentils feature on page 24 for more ideas with these versatile legumes in your cupboard.

VEGETABLE MOUSSAKA

PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 6

• 600g dutch cream potatoes, peeled

• ⅓ cup (80ml) extra virgin olive oil

• 1 tablespoon dried oregano

• 4 medium eggplants (1.2kg)

• 1 cup (200g) French-style green lentils

• 1 medium onion (150g), chopped finely

• 2 cloves garlic, crushed

• 1 fresh long red chilli, chopped finely

• 1 medium carrot (120g), chopped finely

• 1 medium red capsicum (200g), chopped finely

• 2 cups (500ml) bottled tomato passata

• 2 teaspoons fresh thyme leaves

• 200g firm fetta, crumbled

• ½ cup (50g) grated mozzarella

RICOTTA BÉCHAMEL

• 1½ cups (360g) fresh ricotta

• 1 cup (280g) Greek-style yoghurt

• 3 eggs, beaten lightly

• ¼ teaspoon ground nutmeg

1 Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper.

2 Cut potatoes into 1cm thick slices; place in a single layer on lined tray. Drizzle with 1 tablespoon of the oil and sprinkle with 2 teaspoons of the oregano; season. Turn potato slices to coat evenly. Roast for 30 minutes or until browned.