Thermomix Vegetarian Moussaka
A delicious vegetarian alternative to the traditional lamb moussaka.
Ingredients
- 400 gm eggplant sliced into 1cm thick rounds
- 300 gm potato Sliced thinly on a mandolin
- 185 gm onion
- 10 gm garlic
- 240 gm red lentil
- 600 gm tomato pasatta
- 240 gm water
- 1 sprig fresh rosemary removed from woody stem
- 2 tsp dried oregano
- ½ tsp allspice
- 1 tsp vegetable stock powder
Topping
- 200 gm eggplant sliced thinly length way on a mandolin
- 200 gm light Philadelphia Cream Cheese 5% fat
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon ground nutmeg
Instructions
- 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.
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Nutrition
Serving: 200gCalories: 210kcal
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