Vegan Eggplant Moussaka

Ingredients

3 eggplants, each cut lengthways into 4 slices
2 Tbs ground cumin
1/2 cup (125mL) olive oil
400 g can diced tomatoes
400 g tomato puree
300 g vegan cheese sauce
150 g tub vegan cream cheese, at room temperature
400 g can lentils, rinsed, drained
200 g shredded vegan pizza cheese

Method

Sprinkle eggplant with cumin. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add one-third of the eggplant. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining oil and eggplant in 2 more batches. Season.

Combine tomato and passata in a jug. Whisk the cheese sauce and cream cheese in a bowl. Pour 3/4 cup (185mL) of the tomato mixture over the base of a slow cooker. Top with one-third of the eggplant and half the lentils. Top with half the remaining tomato mixture. Top with half the pizza cheese. Continue layering with remaining tomato mixture, eggplant, lentils and pizza cheese, finishing with lentils. Spread the cheese sauce mixture over eggplant mixture. Cover and cook for 3 hours on high.

Preheat oven to 180 C. Carefully transfer bowl of the slow cooker to the oven. Bake for 10 minutes or until golden.

Credits: Coles

Photo Credits: Coles