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  • The Australian Women’s Weekly Food

    MOUSSAKA MAKEOVER

    Jun 01, 2020 3 minutes

    We’ve turned this classic hearty Greek favourite meat-free, so grab a fork and dig in!

    VEGETABLE MOUSSAKA

    PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 6

    600g dutch cream potatoes, peeled
    1/3 cup (80ml) extra virgin olive oil
    1 tablespoon dried oregano
    4 medium eggplants (1.2kg)
    1 cup (200g) French-style green lentils 1 medium onion (150g), chopped finely 2 cloves garlic, crushed
    1 fresh long red chilli, chopped finely
    1 medium carrot (120g), chopped finely 1 medium red capsicum (200g), chopped finely
    2 cups (500ml) bottled tomato passata 2 teaspoons fresh thyme leaves
    200g firm fetta, crumbled
    ½ cup (50g)

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