COOKING TIME: 40 minutes
Kidney beans, lentils and mushrooms replace the lamb of a Greek moussaka, but the melting eggplants are kept.
ingredients
serves 4
3 oz (85 g) split red lentils, cleaned of grit, rinsed and drained
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound eggplants, trimmed and thickly sliced
1 medium onion, peeled and chopped
1 clove garlic, peeled and crushed
1/2 cup mushrooms, wiped and finely chopped
1 level teaspoon dried thyme
1/4 level teaspoon ground cinnamon
14 ounce tinned chopped tomatoes
2 tablespoons tomato puree
Freshly ground black pepper
8 oz (225 g) cooked red kidney beans
3 eggs, beaten
10 oz (275 g) low-fat natural yoghurt
2 tablespoons grated Parmesan cheese
method
OVEN: Preheat to 180°C (350°F)
1. Simmer the lentils for 20 minutes in unsalted water. Meanwhile, mix half the oil with the lemon juice. Lay the eggplants on a grill rack and brush both sides with the oil and lemon. Cook under a medium grill for about 2 minutes each side, until golden, and set aside.
2. Heat the remaining oil in a saucepan and cook the onion and garlic in it over a moderate heat for 5 minutes, until softened. Stir in the mushrooms, thyme, cinnamon, tomatoes and tomato puree and simmer for 5 minutes.
3. When the lentils are tender, drain them, season with pepper and mix into the tomatoes.
4. Lay half the eggplant slices in an ovenproof dish. Spread half the beans on top and cover with the tomato mixture. Top with the rest of the beans, then the rest of the eggplant slices.
5. Mix the eggs into the yoghurt and season with pepper. Pour the mixture over the eggplant slices. Sprinkle with the Parmesan and bake in the heated oven for about 40 minutes, until bubbling and browned.
18 users have helped to rate this recipe.
more information
For a fluffy topping, separate one of the eggs, whisk the white and fold it into the egg and yoghurt mixture just before pouring it onto the eggplants.
