LENTIL MOUSSAKA WITH LEEK CREAM, CUCUMBER AND HERB SALAD

40 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 lentils pack
  • 1 cheddar portion
  • 1 cream tub
  • 1 ATLAS moussaka spice mix
  • 1 eggplant
  • 1 cucumber
  • 1 leek
  • 1 tomato
  • 2 garlic cloves
  • 1 parsley bunch
  • 1 oregano bunch

Pantry staples: Cooking oil, salt, butter (optional), plain flour

Allergens: Garlic, dairy, onion

Specialised equipment: Baking dish, absorbent paper

Chef's note: Moussaka is found all over the Eastern area of the Mediterranean, although the Greek version is best know in Australia. To reduce washing up reuse the eggplant frying pan for the leek cream. 

* Use half of the leek, cream and cheese provided. 

* Parsley, garlic and dill may be used across various dishes. Make sure to read each recipe carefully before you begin.

Method:

1. Prepare the eggplant

Preheat oven to 200C fan forced. Peel and slice the eggplant into 1cm slices. Sprinkle salt over both sides and set aside for 5 minutes. Wash off the salt and dry on absorbent paper.

2. Prepare the ingredients

Wash the vegetables. Thinly slice the white section of the leek*. Finely chop or grate the tomato. Halve and slice the cucumber on a diagonal. Pick 1 teaspoon per person of the parsley* leaves and 2 teaspoon per person of the oregano leaves. Thinly slice 1 garlic* clove per person. Grate the cheese*. Drain the lentils.

3. Cook the eggplant

Heat a splash of oil in a frying pan over high heat. Cook the eggplant slices for 3 minutes per side or until browned and mostly cooked through. You may need to do this in batches. Drain on absorbent paper.

4. Cook the lentil mix

Heat a splash of oil in a frying pan over medium heat. Cook the garlic and a little of the leek for 3 minutes or until softened. Add the tomato and most of the spice mix. Cook, stirring, for 5 minutes or until the tomato breaks down. Stir through the lentils and half of the oregano leaves and cook for 2 minutes.

5. Make the leek cream

Heat a splash of oil or butter in a frying pan over medium heat. Add the remaining leek and a splash of water. Cook for 5 minutes or until the leek is tender. Reduce heat to low, add the cream* and 1/2 teaspoon per person of plain flour. Cook, stirring, for 2 minutes or until the cream thickens slightly. Add a little water if the cream reduces too much. Season to taste. 

6. Make the cucumber salad

Sprinkle a little salt over the cucumbers, leave sit for at least 5 minutes and pour off the liquid. Right before serving mix the remaining herbs with the cucumbers.

7. Assemble and bake the moussaka

Place 1/3 of the eggplant over the base of the baking dish then spread half of the lentil mix over the eggplant. Repeat layers, ending with eggplant. Spread the leek cream over the last eggplant layer and sprinkle with the cheese. Place into the preheated oven and bake for 10 minutes or until the cheese melts.

8. To serve

Serve the moussaka with the cucumber salad. Sprinkle the remaining spice mix over the moussaka.