Moussaka bowls

15 minutes
serves 4
Easy

Check out this easy alternative to oven-baked moussaka. Ready in just 15 minutes, these vegan bowls contain the flavours and textures of a slow-cooked moussaka, without the wait

April 30, 2018 at 5:43 pm

*This recipe is gluten-free according to industry standards

Ingredients

aubergines 2, sliced into 1cm rounds
olive oil 2 tsp
tomatoes 4 large ripe, halved
flat-leaf parsley a handful, roughly torn to serve

LENTIL MINCE

olive oil 1 tbsp
onion 1, finely chopped
garlic 1 clove, crushed
ground cinnamon ½ tsp
smoked paprika ½ tsp
dried oregano ½ tsp
chopped tomatoes 400g tin
green lentils 400g tin, drained and rinsed
Marmite 1 tsp

NUTMEG YOGURT

unsweetened soya yogurt 8 tbsp
freshly grated nutmeg a pinch
extra-virgin olive oil a drizzle

Method

Step 1

Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.
Step 2

For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.
Step 3

Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.