- 1/2 cup puy lentils
- 1/2 cup frozen soya beans
- 3 largish potatoes
- 2 aubergines
- 2 red romana peppers (chopped)
- 1 large onions, chopped finely
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, chopped finely
- 1 can of tomatoes, homogenised
- 1 tsp. ground cinnamon
- 2 tbsp. oil
- 2 oz butter
- 2 tbsp. flour
- 1 pint milk
- 1 oz grated parmasan cheese
Boil the lentils for about 20 to 30 minutes.
Peel the potatoes and cut them into 1/4 inch slices. Cover with salted water, and bring to the boil. Boil for about 10 minutes.
Cut the aubergine into thin slices, spare with oil and grill until brown
Heat the oil and add the chopped onions. Cook until transparent. Add the chopped romano peppers, saute for a few minutes, then add the garlic, ginger, chillies, tomatoes and cinnamon. Add the boiled puy lentils and the soya beans, cook for about 20 minutes. Add the chopped coriander.
to make the white sauce, heat the butter in a saucepan, add the flour, fry for a until a roux forms, then add in the milk a little at a time. Keep stirring as the sauce thickens.
To assemble the moussaka.
Place the tomato lentil mixture in an lightly oiled oven dish. Cover the mixture with the sliced eggplant, and then with the sliced potatoes; repeat until all these items are used up. Top it with the white sauce, and some parmasan cheese.
bake for 45 minutes at 180 degree C