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THISTLE & THYME
Layered vegetable moussaka with green salad

Recipes  /  Vegetarian

Garden vegetable moussaka

Aubergine, courgette and lentils under a nutmeg custard top.

TOTAL TIME

70 min

SERVES

6

DIFFICULTY

Medium

What you’ll need

  • 2 aubergines, sliced lengthways
  • 2 courgettes, sliced
  • 200 g brown lentils, cooked
  • 500 g passata with oregano
  • 500 ml béchamel
  • 60 g Kefalotyri or Parmesan
  • Olive oil, nutmeg, salt and pepper

Method

  1. Salt the aubergine 20 minutes; pat dry.
  2. Grill all the slices in olive oil until golden.
  3. Simmer the lentils with passata into a thick ragù.
  4. Layer vegetables and ragù in an oiled dish.
  5. Pour over nutmeg béchamel; shower with cheese.
  6. Bake at 190°C for 35 minutes; rest 15 before cutting.

Cook’s tip

Resting is structural — cut too soon and the layers slide.

Portrait of Thea Lindqvist

Thea Lindqvist

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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