Lentil Moussaka

The Mediterranean diet is widely known as the most researched diet in the world to promote health and prevent chronic disease. A couple of the mainstays of the Mediterranean diet are eating plant based proteins and healthy fats! This lentil moussaka combines both of those ideas, and also has a healthy dose of cooked tomato which is high in antioxidants like lycopene. Serve your moussaka with a fresh green salad with olive oil dressing!

Serves: 4

Ingredients:
2 small eggplants
3 x 400g tins of brown or red lentils
2 small brown onions
1 large bottle of passata with basil
450g good quality Italian mozzarella
2 tbsp olive oil
3 garlic cloves
1 tsp cinnamon
1 tsp all spice
1 tsp Italian herbs

Method:
Preheat oven to 200°C. Cut one eggplant into thin slices and dice the other one into small squares. Add the diced eggplant to a medium sized baking dish with a drizzle of olive oil. Bake for 20 minutes or until it starts to go golden. Meanwhile, heat olive oil in a large frying pan and add the thinly sliced eggplant in a single layer. Cook until golden brown then transfer to a plate. Dice the onion and garlic, then add to the frying pan and cook, stirring, for 3 minutes or until the onion become translucent. Add the cinnamon, all spice and italian herbs and stir. Drain and rinse the lentils then add them to the pan with the passata and diced eggplant from the oven. Cook for 10 minutes. Pour the lentil mixture evenly into a large baking dish. Arrange the eggplant slices and mozzarella on top. Bake in the oven for 10 minutes or until the cheese has melted and is golden brown.

Per serve:
Energy - 2277kj/545Cal
Protein - 35g
Fat - 13g
Carb - 61g
Dietary Fibre - 19g