Vegan eggplant moussaka
This vegan moussaka is loaded with eggplant, and is sure to be a dish to impress.
- 3 large eggplants, each cut lengthways into 4 slices
- 2 tbs ground cumin
- 1/2 cup (125ml) olive oil
- 400g can diced tomatoes
- Coles 400g Tomato Puree
- 300g pkt vegan cheese sauce
- 150g tub vegan cream cheese, at room temperature
- 400g can lentils, rinsed, drained
- 200g pkt shredded vegan pizza cheese
Sprinkle eggplant with cumin. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add one-third of the eggplant. Cook for 2 mins each side or until browned. Transfer to a plate. Repeat with remaining oil and eggplant in 2 more batches. Season.
Combine tomato and passata in a jug. Whisk the cheese sauce and cream cheese in a bowl. Pour 3/4 cup (185ml) of the tomato mixture over the base of a slow cooker. Top with one-third of the eggplant and half the lentils. Top with half the remaining tomato mixture. Top with half the pizza cheese. Continue layering with remaining tomato mixture, eggplant, lentils and pizza cheese, finishing with lentils. Spread the cheese sauce mixture over eggplant mixture. Cover and cook for 3 hours on high.
Preheat oven to 180°C. Carefully transfer bowl of the slow cooker to the oven. Bake for 10 mins or until golden.
Serve with chopped flat-leaf parsley and lemon zest