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Lentil and Lamb Moussaka

article.title
PREP TIME
minutes
20mins
COOK TIME
minutes
60 MINS
NUMBER OF SERVINGS
persons
4-6
DIFFICULTY
difficult
Moderate

INGREDIENTS

2 tablespoons olive oil plus extra to drizzle

3 medium aubergines

1 large onion, finely chopped

4 cloves of garlic, finely chopped

1 teaspoon cinnamon

1 teaspoon dried oregano

400 grams minced lamb

3 tablespoon Delmaine Tomato Paste

150ml red wine

150ml water

1 tin 400g Delmaine Lentils, drained

Small bunch of flat-leaf parsley, chopped

Béchamel Sauce

60 grams butter

60 grams plain flour

500ml milk

50 grams Parmesan cheese, grated

2 eggs, beaten

½ teaspoon freshly grated nutmeg

DIRECTIONS

Pre-heat the oven to 180C.

Cut the aubergines lengthways into 1cm slices. Arrange them on a baking tray and drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes until soft and golden.

Put 2 tablespoons of the olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further two minutes. Turn up the heat then stir in the lamb and cook, stirring to brown the lamb until the mixture is dry. Stir in the tomato paste and cook a further minute. Stir in the wine along with 150ml water, bring to a simmer, then turn the heat down low and cook for 30 minutes until most of the liquid has evaporated. Stir in the lentils and parsley.

Béchamel Sauce: melt the butter in a saucepan. Stir in the flour and cook, stirring, for a couple of minutes, then gradually whisk in the milk. Cook until you have a thick sauce. Take off the heat and then stir in the cheese until melted. Allow to cool slightly then beat in the eggs, nutmeg and salt to taste.

Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to settle and cool for 20 minutes before serving.