The Australian Women’s Weekly Food

MOUSSAKA MAKEOVER

We’ve turned this classic hearty Greek favourite meat-free, so grab a fork and dig in!

VEGETABLE MOUSSAKA

PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 6

600g dutch cream potatoes, peeled
1/3 cup (80ml) extra virgin olive oil
1 tablespoon dried oregano
4 medium eggplants (1.2kg)
1 cup (200g) French-style green lentils 1 medium onion (150g), chopped finely 2 cloves garlic, crushed
1 fresh long red chilli, chopped finely
1 medium carrot (120g), chopped finely 1 medium red capsicum (200g), chopped finely
2 cups (500ml) bottled tomato passata 2 teaspoons fresh thyme leaves
200g firm fetta, crumbled
½ cup (50g)

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