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Rice and lentil moussaka

Tue, 15/05/2007 - 08:08 — Ryan

Serves 8 

Ingredients 

  • 1 cup green or red lentils
  • 1 cup brown rice
  • 2 medium eggplants
  • salt
  • 6 tbsp oil
  • 3 tbsp butter/margarine
  • 2 large onions, chopped
  • 1 cup tomato puree
  • ½ cup chopped parsley
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • salt and pepper
  • 1 cup red wine
  • ½ cup veg chicken stock
  • ¼ cup grated parmesan cheese
  • 250g ricotta cheese
  • 4 eggs
  • ½ cup milk
  • garlic (optional)

    Method

    Cook lentils + rice in plenty of boiling, salted water until just tender – 30-40 min. Drain well.

    While lentils + rice are cooking, slice eggplants + sprinkle with salt on both sides, rubbing it in well. Leave for 20-30 min to allow bitter juices to seep out. Rinse under cold water + pat dry with paper towel.

    Preheat oven 180 degrees. Heat half the olive oil in a large frying pan, adding more oil as required. Fry eggplant slices until lightly browned on both sides – remove + drain. (Or, to save time + oil, grill or roast in the oven.)

    Melt butter/margarine in pan, add onions + fry until softened. Add garlic (optional), tomato puree, parsley, cinnamon, nutmeg, salt + pepper to taste, wine + stock. Simmer 10 min. Add lentils + rice, stir well.

    Grease a large, ovenproof dish + arrange a layer of eggplant slices over the base. Spoon half of the lentil + rice sauce over the top. Sprinkle over 2 tbsp parmesan cheese. Repeat layers of eggplant + rice mixture, finishing with a sprinkling of parmesan cheese.

    Beat together the ricotta eggs + milk, pour this mixture over the top.

    Bake for 50-60 minutes or until the top is puffed + golden.


    Serve either hot or cold.

    Source: Edwina