Lentil Moussaka Recipe
Thursday, August 20, 2020
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For cold nights in, whip up this easy lentil moussaka and watch as your dinner guests ask for seconds, and thirds.
The ingredient of Lentil Moussaka Recipe
- 1 medium eggplant thickly sliced
- 1 brown onion finely chopped
- 3 x 400g cans lentils rinsed drained
- 690g jar tomato pasta sauce with basil
- 200g tub fresh mozzarella or bocconcini drained torn
The Instruction of lentil moussaka recipe
- lightly spray both sides of the eggplant slices with olive oil spray heat a large frying pan over high heat add half the eggplant and cook for 2 mins each side or until golden brown transfer to a plate repeat with the remaining eggplant
- reduce heat to medium add onion to the pan cook stirring for 3 mins or until the onion softens add the lentils and pasta sauce and bring to a simmer cook stirring occasionally for 10 mins or until the sauce thickens slightly
- preheat grill on medium spoon the lentil mixture into a 6 cup 1 5l baking dish arrange the eggplant slices and mozzarella or bocconcini on top cook under the grill for 5 mins or until the cheese melts and is golden brown
Nutritions of Lentil Moussaka Recipe
fatContent: 544 203 caloriessaturatedFatContent: 13 grams fat
sugarContent: 61 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent: n a
cholesterolContent: 35 grams protein
sodiumContent: n a
