I am not a vegetarian, and I love the traditional moussaka with lamb or beef, but this is such a hearty meal, you will never notice the meat is missing! I love the fact you can basically make this right up until it’s almost finished and then refrigerate it. Whip it out 30 minutes before dinner and put it in the oven, with enough time to toss a salad and get your lippy sorted.
The other benefit with this recipe is that it is easily stretched to feed as many as you want, without adding any extra filling ingredients, by simply increasing the number of eggplants that you use. How convenient! Extended family, neighbourhood, hungry friends, come on over. Dinner is served.
Lentil-stuffed eggplant moussaka
Serves 6 as an entree
- 3 medium eggplants
- ⅓ cup extra virgin olive oil
- 100g Parmesan cheese, cubed
- 100g fresh mozzarella, cubed
- 1 brown onion, halved
- 3 cloves garlic
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 2-3 sprigs fresh oregano or 2 tsp dried oregano
- 2 tomatoes, halved
- 150g dried red lentils
- 100g red wine or vegetable stock
- 100g butter
- 50g cornflour
- 3 eggs
- 2 egg yolks
- 1 pinch Himalayan pink salt flakes
- 400g milk
- freshly grated nutmeg, to taste
- Preheat oven to 200°C and line a baking dish with baking paper. Cut eggplants into halves and remove the flesh from the centre forming a hollowed out ‘boat’ with about a 2cm border. Salt the eggplants well (including the removed centres) and allow to drain in a colander for about 15 minutes.
- Rinse and pat dry with a paper towel and place the hollowed out halves onto the baking dish. Drizzle boats with ¼ cup extra virgin olive oil and roast about 10 minutes until starting to soften. Roughly cube the eggplant from the centres.
- Place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside. Place onion, garlic, spices, oregano and add remaining 1 tbsp extra virgin olive oil into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- Add tomatoes, cubed eggplant, lentils and wine. Cook 15 min/100°C/Reverse/speed 2/MC off. Remove filling from bowl.
- To make béchamel sauce, place all ingredients into Thermomix bowl and cook 8 min/80°C/speed 4. Add half the milled cheeses and stir 10 sec/speed 4.
- Fill eggplants with lentil mixture. Top with béchamel and finish with the remaining cheese. Return to the oven for at least 20 minutes until eggplant is well cooked and sauce is browned and bubbling. Serve with a Greek salad, if desired.
Tip: To prevent browning, you can cover the entire dish with foil, and simply remove when you are ready to brown off the top for about 10 minutes.
Tenina Holder worked as the first-ever official recipe developer for Thermomix Australia, and has literally hundreds of recipes for the machine you know and love. If you own a Thermomix, you have probably cooked one or more of her dishes. She also did a lot of work for the Thermomix parent company Vorwerk International, which was tough, because she had to make several trips to Europe, (but someone had to do it)!
Tenina has become the premium go-to source for all Thermomixing expertise and, of course, fresh and easy recipes that work. Her cooking classes sell out in hours, her many cookbooks frequently appear on the Australian best seller lists and her Spin A Dinner app hovers around on top of the charts. Her following is growing and global with people as far away as Chile and Kazakhstan. Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.
Her spare time is spent dreaming up new cooking projects, visiting with her grandchildren, pinning delectable pictures to Pinterest and planning her next culinary tourist trek. Tenina has been seen without her trademark pearls, but rarely without her lip gloss.