Name: Vegetarian moussaka
Cook time: 130 min
Total time: 130 min
Ingredients: 600g potatoes, peeled; ⅓ cup (80ml) olive oil; 1 tablespoon dried oregano; Salt and freshly ground black pepper, to season; 4 medium eggplants; 1 cup (200g) dried French-style green lentils; 1 medium onion, chopped finely; 2 garlic cloves, crushed; 1 fresh long red chilli, chopped finely; 1 medium carrot, chopped finely; 1 medium red capsicum, chopped finely; 2 cups (500ml) bottled tomato passata; 2 teaspoons fresh thyme leaves; 200g firm feta, crumbled; ½ cup (50g) grated mozzarella; Ricotta Bechamel; 1½ cups (360g) fresh ricotta; 1 cup (280g) Greek yoghurt; 3 eggs, beaten lightly; ¼ teaspoon ground nutmeg

Layers of roasted eggplant and potatoes with a chunky tomato and lentil sauce and topped with creamy ricotta bechamel sauce. Yes, please!

Ingredients

600g potatoes, peeled

⅓ cup (80ml) olive oil

1 tablespoon dried oregano

Salt and freshly ground black pepper, to season

4 medium eggplants

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

1 medium onion, chopped finely

2 garlic cloves, crushed

1 fresh long red chilli, chopped finely

1 medium carrot, chopped finely

1 medium red capsicum, chopped finely

2 cups (500ml) bottled tomato passata

2 teaspoons fresh thyme leaves

200g firm feta, crumbled

½ cup (50g) grated mozzarella

Ricotta Bechamel

1½ cups (360g) fresh ricotta

1 cup (280g) Greek yoghurt

3 eggs, beaten lightly

¼ teaspoon ground nutmeg

Method

Step 1

Preheat oven to 180°C/ 160°C fan. Lightly oil a large oven tray.

Step 2

Cut potatoes into 1cm thick slices and place in a single layer on tray. Drizzle with 1 tablespoon of the oil. Top with 2 teaspoons of the oregano, then season. Turn potato slices to coat evenly. Bake for 30 minutes or until golden. Transfer cooked potatoes to a baking-paper-lined tray.

Step 3

Meanwhile, cut 3 eggplants lengthways, into 1cm thick slices. Place eggplant in a single layer on two trays, brushing with 1 tablespoon of the oil. Season and scatter with 1 teaspoon of the oregano. Working in batches, cook eggplant slices on a heated chargrill plate (or chargrill pan or barbecue) for 5 minutes on each side or until browned and tender. Transfer cooked eggplant to baking-paper-lined trays.

Step 4

Place lentils and 1 litre (4 cups) water in a medium saucepan, bringing to the boil. Reduce heat to low and simmer for 15 minutes or until tender. Drain and rinse under cold water. Drain well.

Step 5

Chop remaining eggplant into 2cm pieces. Heat remaining oil in a large, heavy-based saucepan. Cook onion, garlic and chilli for 4 minutes or until soft. Add chopped eggplant, cooking for 5 minutes or until golden and softened. Stir in carrot and capsicum, cooking for 4 minutes. Stir in passata and ½ cup (125ml) water, thyme and remaining oregano. Reduce heat and simmer, covered, for 5 minutes or until eggplant is soft. Stir in drained lentils and season.

Step 6

To make ricotta bechamel, whisk all ingredients in a medium bowl until combined and smooth.

Step 7

Arrange potato slices in a single layer in an oiled 3-litre (12-cup) capacity, 22.5cm x 36cm ovenproof dish. Top with half the tomato mixture, then arrange half the eggplant slices on top in a single layer. Repeat with the remaining tomato mixture and remaining eggplant. Spoon ricotta bechamel on top, then sprinkle with feta and mozzarella. Drizzle with oil.

Step 8

Bake for 55 minutes or until heated through and top is golden. Stand for 10 minutes before serving.