Name: Beautiful veggie moussaka
Total time: 2 h 30 min
Yield: 1
Cuisine: greek
Ingredients: 15 g dried porcini mushrooms; 2 onions; 2 cloves of garlic; olive oil; 4 sprigs of fresh rosemary; 4 sprigs of fresh sage; dried oregano; 250 ml red wine; 1 x 660 g jar of chickpeas; 100 g dried brown lentils; 4 fresh bay leaves; 2 x 400 g tins of quality plum tomatoes; 4 large firm aubergines; 800 g potatoes; 750 ml semi-skimmed milk; 5 black peppercorns; 75 g unsalted butter; 75 g plain flour; 50 g feta cheese; 50 g kefalotyri or pecorino cheese; 2 large free-range eggs

Beautiful veggie moussaka

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Total Time:
2 hours 30 minutes

Mouthwatering vegetarian twist on classic Greek dish loved by Amanda Holden for a nostalgic, delicious meal.

Ingredients:

15 g dried porcini mushrooms
2 onions
2 cloves of garlic
olive oil
4 sprigs of fresh rosemary
4 sprigs of fresh sage
dried oregano
250 ml red wine
1 x 660 g jar of chickpeas
100 g dried brown lentils
4 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
4 large firm aubergines
800 g potatoes
750 ml semi-skimmed milk
5 black peppercorns
75 g unsalted butter
75 g plain flour
50 g feta cheese
50 g kefalotyri or pecorino cheese
2 large free-range eggs

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4. Cover the porcini with boiling water and let them rehydrate. Finely slice the onions and garlic, then sauté them with oil in a large pan over medium-low heat. Add rosemary, sage, and dried oregano. Chop the rehydrated porcini and add them to the pan; sauté for 10 minutes until softened. Increase the heat, pour in the wine, and let it bubble away. Stir in chickpeas, lentils, bay leaves, tomatoes, and porcini soaking liquid. Season, bring to a boil, then simmer for 1 hour until thickened, stirring occasionally. Slice the aubergines, salt them to drain moisture, and roast with oil and oregano until golden and tender. Slice the potatoes, parboil, then roast with oil and oregano until golden and tender. Roast aubergines until golden and cooked through. Warm milk with bay leaves and peppercorns, strain, and make a creamy sauce with butter, flour, milk, feta, and kefalotyri. Layer ragù, potatoes, aubergines, and sauce in a tray. Top with remaining cheese, oil, and bake until golden. Let stand for 30 minutes before serving. Enjoy with a Greek salad.

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