Aubergine And Lentil Moussaka Recipe

Vegetarian Moussaka with Lentils Hint of Healthy

WEBMay 11, 2020 · Drain off any excess water after cooking, and set the lentils to the side. If you use canned cooked lentils, you simply have to drain …

Rating: 5/5(1)
1. You can skip this if you use canned or precooked lentils. If you use canned cooked lentils, you simply have to drain and rinse them, then set them aside.
2. Start by preheating the oven to 180 °C / 360 °F / 160 °C fan oven.
3. Finely chop an onion and garlic cloves. Heat some oil in a pot or skillet, and add the onion and garlic. Saute for a few minutes until the onion is soft and translucent.
4. Melt the butter in a small pot on medium heat. Add the flour to the butter, and whisk to combine.

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Healthy Moussaka Supergolden Bakes

WEBAug 26, 2019 · STEP 1. Preheat the oven to 180C/350F. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm …

1. Lightly spray a pan or casserole with olive oil or low calorie cooking spray. Add the onions and garlic for cook over low heat, stirring, for five minutes.
2. While the meat sauce is bubbling away, slice the aubergine either widthways as I have done or in rounds. The slices need to be about 1 cm thick or a little thinner. Season with salt and spray with a little olive oil or low calorie cooking spray such as Fry light.
3. Heat the low calorie spread (such a s Flora Light) in a pan and then add the flour to make a paste (roux).
4. Preheat the oven to 180C/350. Add a layer of meat sauce over an ovenproof baking dish (measuring at least 30x19cm /10 cup capacity) and pack it down.

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