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Moussaka




Source of Recipe


looked at a ****-tonne of recipes then made it up






Recipe Introduction


Adjust whatever you wish to adjust. This includes using different lentils if you like





List of Ingredients



• 2-3 eggplants
  
• 4-5 medium potatoes
  
• 1 cup black lentils
  
• 1/3 cup red lentils
  
• 2 tsp veg stock powder
  
• 1 bay leaf
  
• 1 tsp mixed spice (or 3/4 cinnamon, 1/4 nutmeg)
  
• 1 tsp mixed dried herbs (or any mix of basil, thyme and what you will
  
• 2 heaped tbsp tomato paste
  
• 1 tin tomatoes
  
• 2 onions (I used red onions)
  
• 4 cloves garlic (I had no garlic and the sky did not fall in but it is ideal)
  
• a lot of olive oil so make it a good one
  
• salt and pepper
  
• paprika (a sprinkle)
  






Instructions



1. Slice eggplants potatoes thinly. Toss in olive oil salt and pepper and bake (preferably single layer) for 10-15 minutes until they smell nice
   
2. Put lentils in a saucepan with bayleaf. Add stock powder and water. Bring to boil. Cover and simmer 15 minutes. Add tomatoes (and wash the tin out with some water that you add. Simmer 10 more minutes. Add tomato paste, herbs and spices and simmer 5 minutes. Take off heat.
   
3. Chop onions (don't have to be fine). Chop garlic more fine. Fry onions in olive oil. Add salt if you like and garlic.
   
4. Sprinkle with paprika. Add onions/garlic/paprika mix into tomatoey lentils.
   
5. Layer eggplant, potato and sauce up to the top. Finish with a layer of raw (but thinly sliced) potato. Sprinkle with olive oil and salt/pepper (or more paprika)
   
6. Bake 30 min. Drink shiraz while waiting for it to cook
   






Final Comments


Eat some, take some to work for lunch and freeze some (unless you have people to share with). You can add a bechemel sauce (nuttlex, flour and soy milk) to the layers but I was lazy and did not.