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- 1 x eggplant
- 4 x zucchini
- 650 g potatoes washed
- 2 x onions - chopped
- 4 cloves garlic, minced
- 2 x cans of lentils rinsed (400g ea)
- 1 x 800g can diced tomatoes
- 2 tspn dried oregano
- 2 Tbls vinegar
- 2 Tbls sugar
- 1 Tbls fresh rosemary chopped finely
- 2 1/2 cups milk
- 4 Tbls plain flour
- 4 Tbls butter, melted
- 1/4 tspn nutmeg
- 2 x eggs, beaten
1. Slice the eggplant into 5mm slices vertically. Sprinkle salt liberally over them and set aside for half an hour to extract the bitterness. Rinse off the salt.
2.Preheat the oven to 180 degrees.
3. Slice the zucchini’s in 5mm thick circles.
4. Slice the potatoes in 5mm thick slices. Spray some oil on a baking tray and lay the potatoes out on this tray. Season well with salt and pepper and spray some more oil on top. Put under the grill on high heat and keep and eye on it because it will cook very quickly. Once it has browned nicely, flip every one over and repeat the seasoning and oil. Put back under the grill and remove once browned.
5. Fry chopped onion and garlic together and place in a big mixing bowl. Add lentils, diced tomatoes, oregano, vinegar, sugar and most of the rosemary. Stir well.
6. Layer a deep baking tray or lasagne dish beginning with eggplant, then zucchini, then potato, then feta, then the lentils sauce.
7.Place this in the oven for 30 minutes.
8. Make the top layer of sauce by placing milk, flour and butter in a blender.
9. Put the white sauce mixture on the stove at high heat, whisking constantly to make sure the flour doesn’t form a thick crust on the bottom and burn. Add nutmeg and just as it begins to bubble, take off the stove and let cook. Continue to whisk now and then. Once cooled, add the beaten egg to this and mix well.
10. After the moussaka has been in the oven for 30 minutes cover it in the white sauce.
11. Sprinkle a layer of parmesan over the top and sprinkle the remaining sprigs of rosemary on top. Put back in the oven for another 30 minutes.