Lentil Moussaka Bake
Lentil Moussaka Bake



  • 185ml olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 celery stalk, chopped
  • 1 chopped carrot
  • 2 tbsp harissa
  • 250g puy lentils
  • 2 x 400g tins of chopped tomatoes
  • Small bunch of oregano, chopped
  • 1.5kg potatoes, peeled and chopped into 3cm pieces
  • 100ml warm milk
  • 20g butter, chopped
  • 150g grated cheddar
  • 3 eggplants, sliced into 5mm slices
  • Heat 60ml of oil in a saucepan, and cook the onion, celery, garlic and carrot for 5 mins to soften. Add the lentils and harissa and cook for 3 mins, then tip in the tomatoes, oregano and 750ml of water. Simmer semi-covered for 80 mins, or until the lentils are tender and the sauce has thickened. Meanwhile, boil the potatoes until tender. Drain, add the cheese, milk and butter, and mash.
  • Heat 125ml of oil in a frying pan, and fry the eggplant for 4 mins on each side. Drain on kitchen paper. Preheat the oven to 200C and grease a 2 litre baking dish. Layer the dish with a third of the eggplant slices, then cover with half of the lentil mixture. Repeat another two times, then top with mash. Bake for 50 mins until golden, then serve.
3 hrs
8 serving

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