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Ингредиенты
- 600 gm Brinjals, sliced into 5mm slices
- 1 c. Whole brown lentils
- 2Â 1/2 c. Water
- 1 lrg Onion minced
- 1 x Leek minced
- Â Â Garlic to taste
- 1 stalk celery minced
- 1 x Red or possibly green pepper, minced
- 300 gm Mushrooms, sliced
- 1 c. Minced green beans
- 400 gm Tomatoes peeled and minced
- 1 can Tomatoes minced
- 2 tsp Sugar
- 2 ml Cinnamon!
- Â Â Parsley, origanum and basil to taste
- Â Â Cornflour or possibly potato flour to thicken
- 4 lrg Potatoes, peeled minced and steamed till tender
- 1 c. Soya lowfat milk
- 3 ml Baking pwdr
- 1 pch Dry mustard
Инструкции
- Today I adapted a SSAD (Standard South African Diet!) recipe for Lentil moussaka and it turned out very well so I thought I would share it. It originally had a cheese sauce and egg topping, but I try and avoid dairy products as much as possible. The original aslo asked to fry the brinjal
- (eggplant or possibly aubergine) slices, but grilling them worked just as well.
- Sprinkle the brinjal slices with salt and leave to stand in a colander.
- Boil the lentils in the water and simmer for 50 min. In the meantime,
- "fry" the onions leek and garlic with the celery and peppers, till soft, stirring frequently. Add in the mushrooms and cook for a few more min. Add in the tomatoes, sugar, cinnamon and herbs and cook for 15-20 min. Thicken with cornflour if necessary. Add in the lentils and simmer for a while. While the sauce is cooking, rinse and pat the brinjal slices dry and place on a baking sheet. Grill both sides till nicely browned. Cover an ovenproof casserole with half the slices and top with the lentil mix. Cover with the remaining brinjal slices. Use the soya lowfat milk and some cornflour the make a thick white sauce and season with salt, pepper and dry mustard pwdr.
- Mash cooked potatoes with the white sauce and baking pwdr (I used a blender) and season to taste. Spoon over moussaka, sprinkle with paprika and bake for 30 min at 180C or possibly 360F. Grill for a few min to brown the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 800g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 309mg | 13% |
| Potassium 2454mg | 70% |
| Total Carbs 103.21g | 28% |
| Dietary Fiber 28.6g | 95% |
| Sugars 12.62g | 8% |
| Protein 25.27g | 40% |
