Name: Vegan Lentil & Aubergine Moussaka
Ingredients: 2 medium size aubergine / eggplant; 3 tbsp olive oil (I also like using spray); Rock salt sprinkles; 1 pack puy lentils from @merchantgourmet; 1 small chopped red or white onion; 2 minced garlic cloves; 2 tsp dried oregano; ½ veggie stock from @kallo; 1 cup chopped tomatoes from @mr_organic; 1 tbsp tomato paste; ½ tsp cinnamon; ½ tsp paprika; 3 tbsp nutritional yeast; Salt & pepper (to taste); ½ cup vegan cream from @elmlea_ukie; 100 g grated vegan cheese (or any cheese)

Category15min Recipes, Light meals, Main Meals

Ingredients:

2 medium size aubergine / eggplant

3 tbsp olive oil (I also like using spray)

Rock salt sprinkles

1 pack puy lentils from @merchantgourmet

1 small chopped red or white onion

2 minced garlic cloves

2 tsp dried oregano

½ veggie stock from @kallo

1 cup chopped tomatoes from @mr_organic

1 tbsp tomato paste

½ tsp cinnamon

½ tsp paprika

3 tbsp nutritional yeast

Salt & pepper (to taste)

½ cup vegan cream from @elmlea_ukie

100 g grated vegan cheese (or any cheese)

Method:

Oil a griddle pan & heat. Pre heat air fryer.

Slice your aubergine in round thin slices & place on the griddle. Sprinkle some rock salt. Let grill. Spray or brush oil across the top & then flip when brown lines form across the slices.

Heat 2 tbsp olive oil & saute the onions for 1 min until translucent. Add the garlic & saute another minute.

Add lentils & spices & seasoning as well as stock crumbled into the pan.

Add chopped tomatoes & paste lastly.

Mix well - this should take 10 min.

Layer the base with the tomato lentils, sprinkle a tbsp of nutritional yeast, then layer on top with the grilled aubergine. Repeat until you reach the top of the baking dish.

Pour some vegan cream over the top, sprinkle some nutritional yeast and layer the top with cheese.

Cook in the air fryer for 15 min on baked dish or grill mode.

Once done, let it cool and serve.

Ingredients