RAISE YOUR PULSE

Sunday Herald Sun - Stellar - - Delicious on Sunday - VALLI LIT­TLE

LENTIL MOUSSAKA BAKE SERVES 6- 8

1 onion, ¾ finely cup chopped 2 (185ml)gar­lic cloves, crushed olive1 cel­ery stalk, trimmed,oil finely chooped 1 car­rot, finely chopped 2 tbs harissa 2 1 x ¼ 4000g cans chopped toma­toes 1.5kg ½ pota­toes, peeled, in 3cm pieces 150g ched­dar, coarsely grated 100ml milk, warmed 20g un­salted but­ter, chopped 3 medium egg­plants, in 5mm-thick slices Mi­cro pars­ley, to serve (op­tional)

Heat ¼ cup (60ml) oil in a saucepan over medium-high heat. Add onion, gar­lic, cel­ery and car­rot. Cook 4-5 min­utes un­til onion has soft­ened. Add harissa and lentils and cook 2-3 min­utes un­til lentils are heated through. Add toma­toes, oregano and 3 cups (750ml) wa­ter. Bring to the boil, then re­duce heat. Sim­mer, loosely cov­ered, for 1 hour 20 min­utes or un­til lentils are ten­der and sauce has thick­ened. (Add more wa­ter if sauce starts to dry out.) In a large saucepan of wa­ter, cook pota­toes for 15 min­utes or un­til ten­der. Drain, re­turn pota­toes to pan and mash. Add cheese, milk and but­ter. Beat well. Heat re­main­ing ½ cup (125ml) oil in a fry­pan over medium-high heat. In batches, cook egg­plant for 3-4 min­utes each side un­til ten­der. Drain on pa­per towel. Pre­heat oven to 200°C. Grease a 2L bak­ing dish. Lay a third of the egg­plant over base of dish. Cover with half the lentil mix­ture. Layer over an­other third egg­plant. Cover with re­main­ing lentils. Layer with fi­nal third egg­plant, then top with mashed potato. Bake 45-50 min­utes un­til golden. Scat­ter with mi­cro pars­ley to serve.

NUTRI­TION • 20G PRO­TEIN • 10G SAT FAT • 45G CARB • 9G SUG­ARS • 215MG SODIUM • 565 CAL (2355KJ)

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