A delicious vegetarian alternative to the traditional lamb moussaka.
Preheat the oven to 160 degrees.
Spray a baking dish with oil.
Place all the 1cm rounds of eggplant in a layer across the bottom of a baking dish. Cut eggplant to size as needed to fill in gaps.
Add the layer of sliced potato.
Cover the baking dish with foil and bake for 20 - 30mins. Leave the foil on.
Place the onion and garlic in TM bowl. Blitz 3sec/Speed 7.
Scrape down the bowl.
Add lentils, passata, water oregano, rosemary, all spice, vegetable stock. Cook 20min/100/Speed 1 (MC OUT) Strainer on top to prevent splatters.
Pour the lentils over the eggplant.
Rinse the TM bowl and dry.
Add eggs, cream, salt pepper and nutmeg to the TM bowl. Beat 10sec/Speed4.
Pour the topping over the Moussaka and add the long slices on thinly cut eggplant.
Spray the top of the eggplant with oil. Cover with Alfoil. Bake 20 minutes
Uncover the dish and bake for a further 10-15 minutes or until golden.