Preheat the oven to 200°C/180°C fan. Slice the eggplants and zucchini into 0.5 cm thick rounds. Place them on a lined baking tray. Drizzle with oliveoil and sprinkle with salt. Bake for 20 min.
Meanwhile, drain and rinse the lentils. Peel and mince the onion and garlic. Heat a dry pan over a medium heat. Toast the pinenuts for 4 min or until browned. Add to a bowl. Reserve the pan.
Heat the reserved pan over a medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt for 4 min or until softened.
Add the garlic, paprika and cumin. Cook for 1 min. Add the chopped tomatoes, stockcube, lentils, honey, tamari, a pinch of cinnamon and the measured water. Simmer for 10 min. Season with salt and pepper.
Meanwhile, grate the Parmesan. Crumble the feta. Pick the basil.
Spoon 1/3 of the lentils into serving bowls, top with 1/2 of the sliced eggplant and zucchini, followed by 1/2 of the Parmesan. Repeat. Top with a final layer of lentils. Garnish with the toasted pinenuts, freshbasil leaves and crumbled feta.
Tips for fussy eaters
Not keen on cinnamon in a savoury dish? Simply leave it out!
Fancy a more classic moussaka? Layer the lentils, veg and cheese in a baking dish, top with mozzarella and bake for 15 minutes.
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