Vegan moussaka bowls

Name: Vegan moussaka bowls
Total time: 15 min
Yield: Serves 4
Ingredients: 2 aubergines, sliced into 1cm rounds; 2 tsp olive oil; 4 large ripe tomatoes, halved; a handful flat-leaf parsley, roughly torn to serve; 1 tbsp olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; ½ tsp ground cinnamon; ½ tsp smoked paprika; ½ tsp dried oregano; 400g tin chopped tomatoes; 400g tin green lentils, drained and rinsed; 1 tsp Marmite; 8 tbsp unsweetened soya yogurt; a pinch freshly grated nutmeg; a drizzle extra-virgin olive oil

Preparation and cooking time
- Total time15 mins
Easy
Serves 4

Ingredients

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

LENTIL MINCE

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

NUTMEG YOGURT

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

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.