Lentil moussaka with eggplant and potatoes

If you’re looking something meat-free to kick off the week, this vegetarian moussaka could be the thing! It is so tasty and comforting. Even the most devoted of meat-eaters will love it.

Serves 4-6.

Ingredients

• 3/4 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 celery stalk, trimmed, finely chopped
• 1 carrot, finely chopped
• 2 tbsp harissa
• 1 1/4 cup lentils (or green lentils)
• 2 x 400g cans chopped tomatoes
• 1/2 bunch oregano, leaves picked, chopped
• 1.5kg potatoes, peeled, in 3cm pieces
• 150g cheddar, coarsely grated
• 100ml milk, warmed
• 20g unsalted butter, chopped
• 3 medium eggplants, in 5mm-thick slices

Method

1. Heat 1/4 cup oil in a saucepan over medium-high heat. Add onion, garlic, celery and carrot. Cook 4-5 minutes until onion has softened. Add harissa and lentils and cook 2-3 minutes until lentils are heated through. Add tomatoes, oregano and 3 cups water. Bring to the boil, then reduce heat.
2. Simmer, loosely covered, for 1 hour 20 minutes or until lentils are tender and sauce has thickened. (Add more water if sauce starts to dry out.)
3. In a large saucepan of water, cook potatoes for 15 minutes or until tender. Drain, return potatoes to pan and mash. Add cheese, milk and butter. Beat well.
4. Heat remaining 1/2 cup oil in a frying pan over medium-high heat. In batches, cook eggplant for 3-4 minutes each side until tender. Drain on paper towel.
5. Preheat oven to 200C. Grease a 2L baking dish.
6. Lay a third of the eggplant over base of dish. Cover with half the lentil mixture. Layer over another third eggplant. Cover with remaining lentils. Layer with final third eggplant, then top with mashed potato. Bake 40-45 minutes until golden.