Serves 6

200g red lentils

500g water

120g parmesan cheese – cut into pieces

2 aubergines (400g)

50g olive oil

1 large onion – cut into quarters (200g)

3 garlic cloves

1 pepper (red or green) – cut into pieces (150g)

400g peeled tomatoes – canned, including liquid

120g red wine (optional – I use veggie stock and water instead)

1 tbsp oregano

1 tsp ginger – ground

2 tsp salt

½ tsp pepper

40g butter – plus some extra

500g milk

40g flour



  • Place red lentils and 500g water into a bowl and soak for 1 hour.
  • Place parmesan cheese into mixing bowl, grate 10sec/speed 10.  Transfer into a bowl and set aside.
  • Cut aubergines into round slices (1cm) and place them into Varoma dish.  Make sure that some holes are not covered so that steam passes through.
  • Place olive oil, onion, garlic cloves and pepper into mixing bowl, chop 5 sec/speed 5.
  • Add peeled tomatoes, chop 2 sec/speed 5.
  • Add red wine (or stock), oregano, ginger, salt and pepper into mixing bowl.  Place Varoma into position, steam 20 min/Varoma/reverse/speed 1.  Set Varoma aside.
  • Add drained lentils, cook 5 min/100/reverse/speed 2.  While cooking, place all the aubergine slices into a buttered casserole dish.  Then cover them with lentil mixture.  No need to clean TM bowl.
  • Place butter, milk and flour into mixing bowl and cook 8 min/90/NOT reverse/speed4.
  • Add 60g of grated parmesan cheese to sauce and mix 5 sec/speed 4.  Cover lentil layer with sauce and sprinkle with remaining cheese.  Place moussaka in a preheated oven at 200 degrees for 30 mins.  Cut moussaka into squares and serve hot.
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