Name: Aubergine Moussaka
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 6 servings
Cuisine: greek
Ingredients: 100 g cashews; 250 ml plant milk; 4 tbsp nutritional yeast; 2 tbsp tahini; 1 clove garlic; 1 tsp onion powder; 0.5 tsp ground nutmeg; null null salt; null null pepper; 0.5 null lemon; 2 null aubergine; null null salt; null null olive oil; 500 g puy lentils; 1 null onion; 4 clove garlic; 2 tsp cinnamon; 2 tsp oregano; 0.5 tsp chilli flakes; 500 ml passata; null null salt (to taste); null null pepper (to taste); 3 null potatoes; null null salt; null null pepper; 1 tbsp oregano; null null olive oil; null handful breadcrumbs; 0.25 bunch fresh parsley

Instructions

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1

Slice the aubergine (2) into thick rounds. Sprinkle the [aubergine] slices with [salt] and let them sit for about minutes (30) to draw out excess moisture. Soak the cashews (100 g) in boiling [water] for at least minutes (30).
2

Peel and roughly chop the onion (1) and garlic (4 cloves). Heat olive oil (2 tbsp) over medium heat in the large frying pan. Once hot, add the [onion] with a big [pinch salt] and saute for minutes (7) until soft and translucent. Add the [garlic] and saute for minute (1) until fragrant. Next, add the cinnamon (2 tsp), oregano (2 tsp) and chilli flakes (0.5 tsp) and saute for a further minute (1). Add the puy lentils (500 g) and passata (500 ml) and simmer for minutes (10). Taste and season with [salt], [pepper] and more [spices] if you’d like.
3

After minutes (30), wipe the [salt] off the [aubergine] slices. Arrange them on a baking sheet and drizzle with [olive oil]. Cut the potatoes (3) into slices about 3mm thick (no need to peel). Rinse them under cold running [water]. Pat dry and place them on a separate baking sheet. Season with [salt] and [oregano] and drizzle with [olive oil]. Bake the [aubergine] and [potatoes] for minutes (25) or until the [aubergine] is tender and the [potatoes] are golden. Set aside.
4

Drain the [cashews] and rinse with cold [water]. Put them into a high-speed blender with plant milk (250 ml), nutritional yeast (4 tbsp), tahini (2 tbsp), garlic (1 clove), onion powder (1 tsp), ground nutmeg (0.5 tsp), [salt], [pepper] and [juice from 0.5 lemon]. Blend to a smooth cream. Set aside.
5

Reduce the temperature of the [oven] to 180*C. Roughly chop the fresh parsley (0.25 bunch). Cover the base of the [large baking dish] with all of the [potatoes]. Sprinkle with [salt], [pepper] and chopped [fresh parsley]. Next, layer one half of the [aubergine] rounds, then the [ragu], followed by the other half of [aubergine], and finish with the [bechamel]. Sprinkle with [handful breadcrumbs] and drizzle with [olive oil]. Bake in the [oven] for minutes (30), or until golden on top and bubbling round the side. Allow the moussaka to sit for minutes (10) before serving in the middle of the table.