Vegan Moussaka

Ingredients

• 500g potatoes sliced into rounds

• 2kg eggplant (sliced & salted, leave in colander for a couple of hours to drain, then pat dry)

• 1kg zucchini sliced

• olive oil

• 25cm X 34cm baking dish

• 5 pumpkin flowers (optional)

• salt & pepper

  For the lentil filling:

• 1 cup lentils

• 2 onions chopped

• 4 cloves garlic minced

• 3 cups tomato puree

• 2 tablespoons tomato paste

• 1 cup water

• ¼ cup chopped parsley

• ¾ teaspoon teaspoon ground cumin

• ¾ teaspoon cinnamon

• ¾ teaspoon ground nutmeg

• pinch cloves

• salt & pepper to taste

• chopped chilli to taste (optional)

instructions

1. Toss potatoes in oil & salt, line baking dish with potatoes and cook till tender in 180C oven.

2. Fry eggplant & zucchini in oil & place in a colander to drain

3. To prepare lentil filling : Fry onions & garlic in oil till brown, then add remaining ingredients & simmer till lentils are cooked. Add more water if needed.

4. To assemble moussaka: arrange one-third  of the eggplant over the potatoes & then half of the zucchini over the eggplant, season with salt & pepper. Spread half of the lentil mixture over the zucchini, then arrange another third of the eggplant & the rest of the zucchini over the lentil mixture, season with salt & pepper. Spread remaining lentil mixture over zucchini & arrange remaining eggplant on top.

5. Season with salt & pepper.

6. Bake for 30 minutes in 180C oven.

7. If using pumpkin flowers, break of petals, arrange on top of moussaka & bake for further 3 minutes.

www.execfuel.com.au