Vegetarian moussaka (traditional method & Thermomix)
Description
This vegetarian moussaka has been one of my favourite dishes for years. Inspired by the traditional Greek recipe, it replaces meat with a tasty mixture of lentils, chickpeas and mushrooms. It is a generous and fragrant gratin that makes a complete meal when served with flatbread, or can be served in small portions at a buffet. Easy to prepare, it appeals to adults and children alike, and freezes well for meals in advance.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the aubergines: salt the slices and place them in a colander, cover and place a weight on top. Leave to drain for at least 30 minutes.
2. Prepare the filling: heat 1 tablespoon of oil in a large saucepan, add the onion and garlic, and fry for 5 minutes, stirring. Add the lentils, mushrooms, chickpeas, chopped tomatoes, tomato purée, herbes de Provence and 3 tablespoons of water. Bring to the boil, then simmer for 10 minutes, stirring occasionally.
3. Preheat the oven to 175 °C.
4. Cook the aubergines: rinse and dry the slices. Heat the remaining oil in a frying pan and fry the slices for 3 to 4 minutes on each side.
5. Assemble the moussaka: season the filling, then arrange a layer of aubergines in a baking dish, followed by a layer of filling, and alternate until all the ingredients are used up.
6. Prepare the topping: mix the yoghurt, eggs, salt and pepper, then pour over the vegetables. Sprinkle generously with grated cheese.
7. Bake for about 45 minutes, until the top is golden brown.
8. Serve hot, garnished with fresh parsley.
Tip: Aubergines can be replaced with slices of courgette sautéed in a pan or potatoes.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the cheese in the bowl and grate for 10 seconds/speed 10. Set aside.
2. Put the oil, onion and garlic into the mixing bowl. Chop for 2 seconds/speed 3, then sauté for 5 minutes/Varoma/speed 1 without the measuring beaker.
3. Add the tomatoes, herbes de Provence and 3 tablespoons of water. Simmer for 5 minutes / Varoma / speed 2.
4. Add the drained lentils, mushrooms, chickpeas and tomato purée. Cook for 20 minutes/100 °C/reverse/speed 1 without the measuring cup.
5. Meanwhile, cook the aubergines in a pan or grill them.
6. For the topping, mix the yoghurt, eggs, salt and pepper for 10 seconds / speed 3.
7. In an oiled gratin dish, alternate layers of aubergines and filling, finishing with the topping.
8. Sprinkle with grated cheese and bake for 45 minutes at 180°C until golden brown.
9. Serve hot, with a little fresh parsley.
