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Slow Cooker Moussaka
From the book
The Green Slow Cooker
80 fuss-free slow cooker recipes
All vegan or vegetarian
Throw the ingredients into one pot, cook low and slow, and enjoy!
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Introduction from Heather Whinney
This is pure comfort food, and it’s one of those dishes that get better over time when reheated, so it’s the perfect make-ahead recipe. It’s a layer of aubergine and potato with a tomatoey lentil mix and, for ease, it’s topped with a Greek yoghurt and egg mix rather than a béchamel sauce.
Ingredients
Essential kit
You will need a slow cooker.
Method
First, brush each aubergine slice with olive oil, add to a non-stick frying pan, a few at a time, and cook for a few seconds on each side. Remove and put to one side (you can skip this step if you prefer – it just gives the aubergine a little extra flavour).
Heat half the remaining olive oil in the frying pan, add the onion, season well and cook for a couple of minutes, then stir through the garlic and cook for a minute more. Stir through the cinnamon, half the oregano and the nutmeg, lentils and passata.
Drizzle the remaining oil in the bottom of the slow cooker, add a layer of potatoes, then layer with the lentil mixture, aubergine and potato, ending with a layer of potato. Put the lid on and set on High for 6 hours.
For the last hour, mix together the Greek yoghurt, the remaining oregano and the eggs and pour the mixture evenly over the top potato layer. Put the lid back on and continue cooking for the final hour until set. Serve with lightly dressed rocket.
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