Zest magazines simple and delicious veggie moussaka supper

SERVES 6

PREP TIME 20 MINS

COOKING TIME 1 1/2 HOURS

PER SERVING 230 CALORIES, 6G FAT

SAVING 406 CALORIES, 34.3G FAT!

Ingredients

1tbsp olive oil

1 large onion, chopped

2 cloves garlic, finely diced

1 carrot, finely diced

2 x 400g Puy lentils, drained

200ml vegetable stock

400g chopped tomatoes

1tbsp tomato purée

2tsp ground cinnamon

Small bunch of oregano, chopped

1 bay leaf

1tbsp lemon juice

2 aubergines, sliced

300ml 0% fat Greek yogurt

1 egg

30g Parmesan, finely grated

Method

1. Heat the oven to 180˚C/350˚F/gas mark 4. In a large pan with a lid heat 1tsp oil and gently fry the onions for 3 or 4 minutes until they are soft, add in the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes, cinnamon and oregano and stir well, drop in the bay leaf and season to taste.

2. Bring to the boil, then turn down the heat and simmer with the lid on for 30 minutes. Remove the lid and simmer for 10 minutes more until the lentils and carrots are tender and the juices have reduced, leaving a thick sauce. Check the seasoning.

3. While the lentils are cooking, mix together the remaining oil and lemon juice, and brush a thin layer onto the aubergines. Heat the grill and brown on both sides

4. In a separate bowl, mix the yogurt, egg and half the Parmesan. Remove the bay leaf from the lentils. Spread half the mixture in the bottom of a large lasagne dish and add a layer of aubergine. Repeat, finishing with an aubergine layer. Pour the yogurt mixture over the top and sprinkle with the remaining Parmesan. Bake for 45 minutes until the top is golden brown.