Lentil Moussaka
Makes 4 servings

INGREDIENTS
500 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
Two large, about 600 g Aubergine (Sliced 1 cm thick lengthways.)
400 g Potato (Sliced 5 mm thick. They go in the oven with the aubergine. Raw, peeled weight.)
150 g Onion
One tin (400 g) Chopped tomatoes, tinned
30 g Tomato purée
25 g Olive oil
300 g Greek yogurt, 0% fat
2 large, about 110 g Egg
30 g Parmesan
Half a tsp Ground cinnamon
1 tsp Dried oregano

METHOD
1. Brush the aubergine and potato slices with 15 g of the oil, salt them and roast on two trays at 220°C for 25 minutes until the aubergine is soft and the potato tender.
2. Cook the chopped onion in the rest of the oil for ten minutes, add the purée, cinnamon and oregano, then the tomatoes and lentils. Simmer for 15 minutes until thick and season well.
3. Beat the yogurt with the eggs and half the parmesan and a pinch of salt.
4. Layer potato, half the lentils, aubergine, the rest of the lentils and the last of the aubergine in a baking dish. Pour the yogurt over, scatter the remaining parmesan and bake at 180°C for 45 minutes until golden and set.
5. Rest for 15 minutes before cutting or it will not hold a square.

Contains milk and eggs.

RECIPE NOTES
Makes four generous squares and is better on the second day, reheated in the oven rather than the microwave.
The yogurt topping replaces a béchamel and is where a quarter of the 30 g comes from. A white sauce made with butter and flour is about 100 kcal more a serving.

Full recipe: https://www.getfuel8.com/recipes/lentil-moussaka
