- Serves: 6
- Recipe Category: Inas choice, Vegetarian main
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Potato Spice, Green Onion Seasoning, Sun-dried Tomato Coat & Cook Sauce, Ready to Serve Cheese Sauce
You Will Need:
Ina’s Tip
How to cut aubergines:
There is a special way of slicing an aubergine. Slice it lengthways. In this way you are not cutting across the fibres and less oil is absorbed.
This dish can happily be pre-prepared and refrigerated. Bake for an extra 10 minutes if previously chilled.
Method:
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Line a large baking sheet with baking paper.
Season the aubergine slices, very lightly, on one side only with Seasoned Sea Salt and then drizzle generously with olive oil.
Arrange aubergine slices on baking sheet.
Bake for 25 minutes until well browned.
Butter a medium ovenproof dish.
In the meantime boil the potatoes until soft. Slice into ½ cm thick slices and season lightly with Potato Spice. In a large frying pan add 2 T (30 ml) of olive oil.
Season the chopped onion with Green Onion Seasoning and brown the onions lightly.
Stir in the cumin and garlic. Stir-fry for 30 seconds.
Add the lentils and Sun-dried Tomato Coat & Cook Sauce.
Beat the Cheese Sauce with the eggs.
We are working with two layers so you will use half of everything for each layer.
- ½ aubergine slices
- ½ lentil mixture
- ½ potato slices
- ½ cheese sauce with egg
Repeat layers. Turn oven temperature down to 180 °C and bake uncovered for ± 40 minutes until golden brown and bubbly.
Aubergine and Lentil Moussaka
Do not take a shortcut and use the aubergines raw - bake them first and then assemble the dish. Our Cheese Sauce is now available in a 400 ml size.- Serves: 6
- Recipe Category: Inas choice, vegetarian main
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Potato Spice, Green Onion Seasoning, Sun-dried Tomato Coat & Cook Sauce, Ready to Serve Cheese Sauce
You Will Need:
Method:
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Line a large baking sheet with baking paper.
Season the aubergine slices, very lightly, on one side only with Seasoned Sea Salt and then drizzle generously with olive oil.
Arrange aubergine slices on baking sheet.
Bake for 25 minutes until well browned.
Butter a medium ovenproof dish.
In the meantime boil the potatoes until soft. Slice into ½ cm thick slices and season lightly with Potato Spice. In a large frying pan add 2 T (30 ml) of olive oil.
Season the chopped onion with Green Onion Seasoning and brown the onions lightly.
Stir in the cumin and garlic. Stir-fry for 30 seconds.
Add the lentils and Sun-dried Tomato Coat & Cook Sauce.
Beat the Cheese Sauce with the eggs.
We are working with two layers so you will use half of everything for each layer.
- ½ aubergine slices
- ½ lentil mixture
- ½ potato slices
- ½ cheese sauce with egg
Repeat layers. Turn oven temperature down to 180 °C and bake uncovered for ± 40 minutes until golden brown and bubbly.