MUSHROOM AND LENTIL MOUSSAKA
Versions of moussaka have been made in the Levant and the Balkans, in Egypt and Turkey and Greece for who knows how long. Proof of its popularity.
But do we need another one?
Well, this Mushroom and Lentil Moussaka has no gluten. It has no meat. It has no potato. The eggplant is grilled not fried. Yet the result is classic comfort food that even hits the spot with meat-lovers.
There are several stages in the making, but nothing at all last minute. In fact, Mushroom and Lentil Moussaka is at its best when it’s reheated. Seriously. Some magic happens overnight in the fridge. All the flavours get together and ramp it up. Like a good party.
Jan
MUSHROOM AND LENTIL MOUSSAKA
Serves 12 or more.
Best made the day before.
Mushroom and Lentil Filling
20 gm dried porcini mushrooms
3 tablespoons olive oil
3 medium onions, peeled and diced
4 cloves of garlic, peeled and minced
1 large carrot, peeled and finely diced
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 tablespoon whole coriander seeds
2 bay leaves
Few sprigs of fresh rosemary and sage, leaves picked
Pinch of dried chilli flakes, to taste
Sprinkle of dried oregano
100 gm green lentils
250 ml red wine
400 gm tin of chickpeas, or 90gm dried chickpeas, soaked and cooked
400 gm tin of crushed Roma tomatoes
2 tablespoons tomato paste
50 gm currants
2 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
Place porcini in a small bowl. Cover with hot water and set aside to soak.
Heat the olive oil and fry onions, garlic and carrots, adding the spices and fresh and dried herbs as you go.
Remove the porcini to a board, straining and reserving the soaking water. Roughly chop the mushrooms and add them to the pan together with the soaking water.
Stir in the lentils and cook for 10 minutes, or until the vegetables are fragrant and softened.
Add the wine and turn the heat up to let it bubble away.
Rinse the chickpeas and add them to the pan, along with the tomatoes, currants and balsamic vinegar.
Season to taste then lower the heat and simmer for around 1 hour, or until the mix reduces and thickens, stirring occasionally to break up the tomatoes with the back of a spoon. Remove the bay leaves and set aside.
(The filling can be made in advance to allow the flavours to develop.)
Compiling the Moussaka
3 large firm eggplant, cut across into 10mm slices, ends discarded
6 tablespoons olive oil
100 gm feta, crumbled
Sprinkle the eggplant slices lightly with salt and stack in a colander for half an hour. Pat dry to remove moisture and salt. Brush with olive oil on both sides and cook on a cast-iron grill plate for 3 to 4 minutes each side, or until coloured and softened.
Lie half the slices on the base of a large baking pan (roughly 30cm x 40cm). Top with the filling. Sprinkle feta over the top then cover with remaining eggplant slices.
Finishing with Cheese Sauce
800 ml full-cream milk
2 bay leaves
5 peppercorns
4 tablespoons gluten-free corn flour
90 gm butter
4 egg yolks
100 gm feta, crumbled
50 gm kefalotiri or pecorino cheese, grated
Extra virgin olive oil to drizzle
Preheat oven to 180ºC.
Heat the milk with the bay leaves and peppercorns in a medium pan over a low heat. When almost to the boil, strain into a jug.
Clean the pan and return it to a medium heat. Melt the butter, then stir in the corn flour and cook for ten minutes or so until lightly coloured.
Add the hot milk and whisk until smooth and creamy. Add the feta and half the kefalotyri or pecorino then simmer, stirring over a low heat for a further few minutes, until thick and smooth. Allow to cool a little.
Whisk the egg yolks into the sauce, then gently pour over the eggplant in an even layer. Sprinkle the remaining cheese on top. Drizzle with oil, then place in the oven for 40 to 45 minutes, or until the top is golden and bubbling. Remove from the oven and allow to cool for around 30 minutes before serving.
The moussaka is delicious at this point. But it’s significantly better, refrigerated overnight and served the following day. So, if you can, prepare it in advance and return it to the oven, 180°C for 25 to 30 minutes. Cool before serving.
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