No-meat moussaka - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food No-meat moussaka By You Magazine - April 21, 2019 No-meat moussaka is the perfect veggie option – golden, rich and deliciously moreish. Chris Alack SERVES 6 FOR THE BASE red onions 2 sticks celery olive oil 300g chestnut mushrooms, trimmed 100g wild mushrooms, trimmed 1 bay leaf 2 sprigs thyme 150ml red wine 4 tbsp tomato passata rustica 1 tbsp worcestershire sauce 1 tsp red wine vinegar 2 x 250g packs cooked puy lentils sea salt and black pepper ON TOP 1kg small aubergines 500g Greek yogurt 2 medium eggs 200g halloumi, coarsely grated 2 heaped tbsp oregano or marjoram leaves 1. Peel and finely chop the onions and thinly slice the celery. Heat 1 tbsp oil in a large pan over a medium heat and fry the onion and celery for 7-8 minutes, stirring frequently. Transfer to a bowl. 2. Meanwhile, whiz all the mushrooms in batches in a processor until finely chopped (but not reduced to a purée). Fry them in 1 tbsp oil for 5 minutes until they darken. Add in the fried veg followed by remaining base ingredients except the lentils. Bring to the boil, then simmer over a low heat for 15 minutes to thicken. Stir in the lentils, discard the herbs and season. Transfer the filling to a large deep ovenproof dish (for example, 23cm x 34cm or approximate equivalent). 3. At the same time preheat the oven to 210C/190Cfan/gas 6.. Halve the small aubergines lengthways, brush all over with olive oil, arrange on a baking tray and season. Roast for 15 minutes, then turn and cook for another 5-10 minutes until softened but keeping their shape. Arrange attractively and casually on top of the base, skin side up. Whisk the yogurt with the eggs in a medium bowl; stir in half the cheese. Dollop this over and around the aubergines, so the purple skins show through, and scatter over the remaining cheese. Toss the herbs with a tablespoon of oil and scatter over and around. Bake for 40-45 minutes until puffy and golden. Serve 10-20 minutes out of the oven. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved