VGMoussaka

Simple version of the modern Greek moussaka with lentils instead of beef

Prep: 30 minutes | Cook: 50 minutes | Servings: 2

Ingredients

  • 5 cloves garlic
  • 2 medium eggplants
  • 120g raw cashews
  • 7g bakers yeast
  • White onion
  • 1 can lentils
  • 1 can tomatoes
  • Olive oil

Instructions

  1. Preheat oven to 200°C
  2. Slice ends off garlic and peel off outer layer
  3. Soak in a small amount of olive oil and salt
  4. Wrap in foil and place in oven on tray for 10 minutes
  5. Soak cashews in 1 cup boiling water
  6. Slice eggplant thinly and salt both sides of each slice
  7. Place on paper towels to dry out and then coat both sides with olive oil
  8. Remove the garlic from oven and put the eggplant in the oven for 10 minutes
  9. Place cashews and their water, yeast, and garlic mix in a blender and blend until smooth
  10. Remove eggplant from the oven and line the base of a deep dish with half of it
  11. Slice onion and combine with lentils and tomatoes from can
  12. Heat olive oil in pan and fry the tomato mixture until the juice reduces
  13. Place the mix on top of the eggplant in the deep dish
  14. Cover with the remaining eggplant, and then spread the cashew mix on top of this
  15. Bake for 30 minutes