Make a mince mixture of red lentils and bulgar wheat simmered together with some fried onions (use olive oil), a diced carrot and a tin of tomatoes. Season with half a teaspoon of ground cinnamon (or drop in half a stick for later retrieval) and a good tablespoon of dried mint. If you have fresh mint add to taste. Salt and pepper, naturally.
Slice some aubergines thin (I used two fairly small ones) and fry or griddle the slices until they soften.
Grease a pan and position enough aubergine slices to cover the bottom of it. Cover these with a good layer of mince mix and level off. Put a second layer of aubergines over this.
Top off with a layer of béchamel sauce made with your favourite vegan substitutions - vegan marg, soy milk etc. well seasoned with salt and nutritional yeast.
I sprinkled a layer of sesame seeds over everything for a little extra je ne sais quoi.
Bake in a medium oven for an hour or so, or until the other diner gets home. Will sit comfortably warm for another hour as is being demonstrated by the one in the picture.
2 comments:
will be trying this - I always wanted a good recipe for vegetarian moussaka.
Delicious!
sounds so simple and delicious, yum!
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