Beany
moussaka
No Count
recipe
Onion. 1 roughly chopped
Garlic 2 cloved, crushed
cinnamon, 1/2 tsp
1 tin chopped toms
1 400g tin green lentils, drained and rinsed
1 400g tin mixed beans drained and rinsed
1 aubergine
1 med egg
300g low-fat greek yogurt
2 sliced toms.
Preheat the grill and preheat the oven to 190C, 375F gas 5.
Onion. 1 roughly chopped
Garlic 2 cloved, crushed
cinnamon, 1/2 tsp
1 tin chopped toms
1 400g tin green lentils, drained and rinsed
1 400g tin mixed beans drained and rinsed
1 aubergine
1 med egg
300g low-fat greek yogurt
2 sliced toms.
Preheat the grill and preheat the oven to 190C, 375F gas 5.
Soften the onion
in 1 tbsp olive oil or spray light for about 4 mins, then stir in the garlic,
cinnamon and toms. Simmer for 3 mins, then mix in the drained lentils and mixed
beans. Cook for a further 2 mins., season then tip the mixture onto a 20cm
baking dish.
Meanwhile, cut the aubergine into 1cm slices. Lightly coat with spray oil, then grill for 3-4mins each side until golden brown and tender. Layer them on top of the beany mixture.
Mix the egg with the yogurt and seasoning, then spread evenly over the aubergines. Top with the sliced toms and bake for 35-40 mins.
Meanwhile, cut the aubergine into 1cm slices. Lightly coat with spray oil, then grill for 3-4mins each side until golden brown and tender. Layer them on top of the beany mixture.
Mix the egg with the yogurt and seasoning, then spread evenly over the aubergines. Top with the sliced toms and bake for 35-40 mins.
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