Clover Classic vegetarian Moussaka
Classic vegetarian Moussaka
Recipe by: Monicia Horne
For the lentil sauce
1 T Clover Margie Classic
1 onion, chopped
2 cloves garlic, minced
500g lentils, cooked
250g mushrooms, chopped
1 T tomato paste
1 tin chopped tomatoes
1 T sugar
1 cinnamon stick
1 bay leaf
Fresh oregano leaves
For the aubergine and potato layers
2 large aubergines, thinly sliced, lengthways
3T Clover Margie Classic, melted
2 parboiled potatoes, sliced
3 T Margie Classic
For the béchamel sauce
90g Clover Margie Classic
90g plain flour
540ml Clover Fresh milk
1 tsp nutmeg
100g Clover Mature cheddar cheese, grated
1 egg, beaten
Brush the sliced aubergines with the melted Margie Classic and season with salt and pepper. Grill on medium heat until the aubergines have grill marks on them. Set aside.
Heat the Margie Classic in a saucepan and pan fry the potatoes until they are golden brown in colour. Season with salt and pepper.
Make the bechamel sauce by heating the Clover Margie in a saucepan. Once melted, sprinkle over the flour and allow to cook for a minute. Gradually add the milk to form a sauce. Season with salt, pepper and nutmeg. Stir in the cheese. Remove from the heat and stir in the beaten egg.
Make the lentil sauce by browning chopped onion in a tablespoon of Clover Margie Classic. Add in mushrooms and garlic and saute until browned. Add in the tomato paste, chopped tomatoes, sugar, cinnamon and bay leaf. Combine well then season with salt, pepper and fresh oregano. Simmer for a few minutes for the flavours to combine.
Layer the potatoes at the bottom of a greased, ovenproof dish. Next, add a layer of the lentil sauce. Spread the bechamel sauce over the meat and top with the aubergines. Keep layering and finish off with a layer of lentil sauce. Spread over the rest of the bechamel sauce, add a sprinkle of nutmeg and top with more Mature cheddar cheese.
Bake in a 180°C oven for about 30 minutes. Serve with a fresh salad.