Greek Vege feast!

Veggie Moussaka

2 aubergines , sliced
100g Puy lentils
1l vegetable stock
olive oil
1 onion , finely chopped
2 garlic cloves , crushed
2 carrots , finely diced
1½ tsp cinnamon
1 x 400g tin chopped tomatoes
a small bunch parsley , chopped
1 x 350g tub cheese sauce
2 eggs

1.Brush the aubergines with olive oil and season. Griddle (chargrill) or fry on both sides until cooked through and completely soft and tender. Cook the lentils in the veg stock until tender, about 25 minutes, then drain. Heat 1 tbsp olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook for 2 minutes. Add the cinnamon and tomatoes. Simmer for another 10 minutes then stir in the lentils and cook for another 10 minutes. Stir in the parsley. Cool a little.
2. Heat the oven to 180C/fan 160C/gas 4. Layer up the lentil mix and aubergine slices between 4 ovenproof dishes. Whisk the eggs into the cheese sauce and season. Spoon over the dishes to cover completely. Bake for 45-50 minutes until the top is golden and souffléd up a bit. Serve with a green salad.

Peppers with halloumi, chilli & pine nuts

2 red peppers , halved
1 yellow pepper , halved
oil
250g halloumi cheese block , sliced into 6

DRESSING
1 lemon , juiced
1 garlic clove, crushed
1 red chilli , finely chopped
2 tbsp pine nuts , toasted
a small bunch parsley , chopped
3 tbsp olive oil , plus extra for drizzling

1.Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray in a single layer. Season then drizzle with a little oil. Bake for 10-15 minutes until softened. Put a piece of halloumi inside each pepper and grill until the cheese is golden.
2. Whisk the dressing ingredients together. Serve the peppers with the dressing drizzled over.

Serve with Houmous and Garlic and herb Flatbread

Yum!
Greek Vege feast! Veggie Moussaka 2 aubergines , sliced 100g Puy lentils 1l vegetable stock olive oil 1 onion , finely chopped 2 garlic cloves , crushed 2 carrots , finely diced 1½ tsp cinnamon 1 x 400g tin chopped tomatoes a small bunch parsley , chopped 1 x 350g tub cheese sauce 2 eggs 1.Brush the aubergines with olive oil and season. Griddle (chargrill) or fry on both sides until cooked through and completely soft and tender. Cook the lentils in the veg stock until tender, about 25 minutes, then drain. Heat 1 tbsp olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook for 2 minutes. Add the cinnamon and tomatoes. Simmer for another 10 minutes then stir in the lentils and cook for another 10 minutes. Stir in the parsley. Cool a little. 2. Heat the oven to 180C/fan 160C/gas 4. Layer up the lentil mix and aubergine slices between 4 ovenproof dishes. Whisk the eggs into the cheese sauce and season. Spoon over the dishes to cover completely. Bake for 45-50 minutes until the top is golden and souffléd up a bit. Serve with a green salad. Peppers with halloumi, chilli & pine nuts 2 red peppers , halved 1 yellow pepper , halved oil 250g halloumi cheese block , sliced into 6 DRESSING 1 lemon , juiced 1 garlic clove, crushed 1 red chilli , finely chopped 2 tbsp pine nuts , toasted a small bunch parsley , chopped 3 tbsp olive oil , plus extra for drizzling 1.Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray in a single layer. Season then drizzle with a little oil. Bake for 10-15 minutes until softened. Put a piece of halloumi inside each pepper and grill until the cheese is golden. 2. Whisk the dressing ingredients together. Serve the peppers with the dressing drizzled over. Serve with Houmous and Garlic and herb Flatbread Yum!

Posted 12 years ago