VEGGIE MOUSSAKA.

Here we are with another HelloFresh recipe! This week is Veggie Moussaka with cheats Garlic Bread. The perfect cure for those Monday Blues. 

WHAT YOU NEED FOR 2 PEOPLE:

1 Aubergine, sliced1 Onion, chopped1 Courgette, chopped1 Yellow Pepper, chopped2 Garlic Cloves, 1 chopped1/2 bunch of Oregano, chopped20g Tomato Puree1 stick of Cinnamon50g Red Split Lentils1tbsp Worcester Sauce1/2 Vegetable Stock Pot1 tin Diced Tomatoes75ml Water1 Ciabatta, sliced1 small pot, Creme Fraiche40g Hard Italian CheeseFine Grater/Garlic PressFrying PanMeasuring Jug2 Baking TraysOvenproof Dish 

METHOD:

Remove the top of the aubergine and slice in to 1cm thick rounds. Halve, peel and chop the onion into small pieces. Remove the top and bottom from the courgette a chop into small chunks. Remove the core from the yellow pepper and chop into 1cm pieces. Peel and grate/press one of the garlic cloves. Pick the oregano leaves and finely chop, make sure you discard the stalks. Heat some oil in a frying pan on a medium heat, add the onion and cook until it starts to soften, around 3 minutes. Add the courgette and pepper and some salt and pepper - stir until soft and slightly golden. Add in the grated garlic, oregano, tomato puree and cinnamon stick. Cook for a minute or so.Next up, stir in the lentils, Worcester sauce, vegetable stock pot, diced tomatoes and add the water. Mix together and bring to the boil, then lower the heat to a simmer until the lentils are soft - this should take around 20-25 minutes. If you feel the sauce is looking a little dry you can add a little more water. Preheat your grill to a high setting and lay the pre-sliced aubergine on a baking tray with a good glug of oil - season with salt and pepper. Grill these until they soften and brown, they should take around 8 minutes on each side. Whilst the aubergine is cooking, cut the ciabatta in to slices and place them on the other baking tray. Pop it under the grill, around 2-3 minutes on each side. Once they're browned, cut the other garlic clove in half and rub it over the slices of toasted ciabatta (absolute best way to make your own garlic bread!!)The tomato sauce should be ready now! Remove the cinnamon stick and pop the sauce in to your oven proof dish. Layer the aubergine on top and spoon over the creme fraiche and smooth over across the aubergine with a spoon. Sprinkle over the cheese and pop it under the grill until the cheese is bubbling and golden, this will take around 5 minutes.And that's it, a beautifully simple, warming dish with heaps of flavour!To sign up for HelloFresh, click here.