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This is an easy, cheap vegetarian dinner that suits this cold Sydney weather quite well. Even BRW, who is a meat eater, was reluctant to eat it but said ”It was very good for a non-meaty dish”.  It is a hearty and warming adaptation of the classic Greek dish.

The recipe is from a cookbook I am minding for my sister whilst she is overseas, the vegetarian student cookbook.  It doesn’t have any pictures but is well organised and is packed with heaps of easy recipes.

Lentil moussaka (Serves 4)

125g red lentils

400g canned tomatoes

1 garlic clove, crushed

½ teaspoon dried oregano

pinch of ground nutmeg

150ml vegetable stock

1 Tb vegetable oil

1 large eggplant sliced

1 onion

Cheese topping:

1 egg

150 soft cheese ( I used ricotta)

nutmeg

salt and pepper

1.      Put the lentils in a saucepan with the tomatoes, garlic, oregano, nutmeg and stock, then simmer for 20 minutes.

2.      Meanwhile heat the oil and lightly fry the onion until brown and grill the eggplant.

3.      Heat the oven to 200C.

4.      Layer the eggplant and lentil mixture alternatively in an overproof dish.

5.      Make the topping. In a bowl beat together the egg, cheese and nutmeg with a good dash of salt and pepper. Pour over the moussaka and cook in the oven for about 20-25 minutes.

1. Low carb, vegetarian lasagne
2. Black bean and Quinoa chilli
3. Vegan Indian Dosa’s (September Daring Cooks Challenge)