Good Food Friday Treats :: lentil and mushroom moussaka

Martha goes green showed up at my door step. I have two words. Oh. My. It's delicious from top to bottom, back to front. Have you got a copy? What an awesome little investment she is. Have a look at her. She's just adorable!

My Good Food Friday Treat comes straight out of there today.

I've been obsessing about this recipe since the book arrived. I can tell you it's totally delicious and busting with flavor. What's more, I'm pretty certain my Greek mother in law would be proud.

Lentil and Mushroom Moussaka

3 large eggplants

3 Tsp salt

4 Tbsp olive oil

1 onion, diced

2 garlic cloves, minced

6-8 button mushrooms, sliced

1/4 tsp allspice

1 tsp dried oregano

3 tomatoes, diced

400g can brown lentils, drained, rinsed

2 Tbsp tomato paste

1 cup vegetable stock

salt and pepper to taste

4 Tbsp bread crumbs

bechamel (white sauce)

2 Tbsp butter

3 Tbsp flour, sifted

1 1/2 cups milk

3/4 cup grated parmesan cheese

1 egg, beaten

salt and pepper, to taste

Preheat oven to 180 degrees. Remove ends from eggplants and slice into 1cm thick rounds. Lay rounds on a large tray, sprinkle each side with salt and let sit for 20-30 minutes. This will draw out any bitterness and excess liquid. Rinse, pat dry with a paper towel and place on an oven tray lined with baking paper.

Using 3 tablespoons of oil, brush each side of eggplant and bake for 20-25 minute or until soft and golden brown.

Heat remaining 1 tablespoon of oil in a pan and cook onion and garlic until clear. Add mushrooms and cook, stirring, for 5 minutes or until soft. add cinnamon, allspice, oregano, tomatoes and lentils and stir to combine. Add tomato paste, vegetable stock, salt and pepper, bring to boil, reduce heat and simmer for 15 minutes or until liquid has reduced.

To prepare bechamel melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. Slowly pour in milk, whisking as you go. Bring to the boil and whisk as mixture thickens. Remove from heat, stir in cheese and egg and season with salt and pepper.

Spread half the bread crumbs on the bottom of a greased casserole dish. Place half the eggplant on top, followed with half of the lentil sauce. Repeat with remaining eggplant and sauce. Pour over bechamel and smooth. Sprinkle remaining bread crumbs on the top and bake for 30-40 minutes or until golden.

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