Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
From: Jeanette Hohls Date: Wed, 07 Aug 1996 17:00:50 +0200 Today I adapted a SSAD (Standard South African Diet!) recipe for Lentil moussaka and it turned out very well so I thought I would share it. It originally had a cheese sauce and egg topping, but I try and avoid dairy products as much as possible. The original aslo asked to fry the brinjal (eggplant or aubergine) slices, but grilling them worked just as well. Sprinkle the brinjal slices with salt and leave to stand in a colander. Boil the lentils in the water and simmer for 50 minutes. In the meantime, "fry" the onions leek and garlic with the celery and peppers, until soft, stirring frequently. Add the mushrooms and cook for a few more minutes. Add the tomatoes, sugar, cinnamon and herbs and cook for 15-20 minutes. Thicken with cornflour if necessary. Add the lentils and simmer for a while. While the sauce is cooking, rinse and pat the brinjal slices dry and place on a baking sheet. Grill both sides until nicely browned. Cover an ovenproof casserole with half the slices and top with the lentil mixture. Cover with the remaining brinjal slices. Use the soya milk and some cornflour the make a thick white sauce and season with salt, pepper and dry mustard powder. Mash cooked potatoes with the white sauce and baking powder (I used a blender) and season to taste. Spoon over moussaka, sprinkle with paprika and bake for 30 minutes at 180C or 360F. Grill for a few minutes to brown the top. fatfree digest V96 #218 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
