Aubergine Moussaka with Green Beans

Ingredients by component

Aubergine moussaka

• 700 g aubergines
• 500 g potatoes
• 400 g cooked brown lentils
• 400 g tomato passata
• 120 g onion
• 40 ml olive oil
• 40 g plain wheat flour
• 500 ml unsweetened soy milk
• 2 g ground cinnamon
• 5 g salt

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Aubergine moussaka: Slice aubergines and potatoes 7 mm thick. Coat with half the oil and half the salt; roast at 210°C for 25 minutes, turning once.
3. Aubergine moussaka: Sauté onion in 10 ml oil for 6 minutes. Add lentils, passata and cinnamon and simmer for 15 minutes.
4. Aubergine moussaka: Stir remaining oil with flour for one minute. Gradually add soy milk and remaining salt and simmer 7 minutes until thick.
5. Aubergine moussaka: Layer potatoes, lentil sauce and aubergines in a baking dish. Top with white sauce and bake at 190°C for 35 minutes. Rest 15 minutes.
6. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
7. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.