Lentil and aubergine moussaka in the Thermomix
Total time1 h 31 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 6 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 31 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 1 h 6 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Grate the Parmesan for 15 seconds at speed 8 and set aside. Chop the onion, garlic and red pepper for 5 seconds at speed 5. Add the tinned tomatoes and olive oil; cook for 8 minutes at 100°C, speed 1.
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Add the cooked lentils, red wine, oregano, ground ginger, pepper and half the salt. Put the sliced aubergine in the Varoma, leaving gaps. Cook for 20 minutes at Varoma temperature, reverse rotation, spoon speed.
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Grease a baking dish with 5 g butter. Layer the aubergine and lentil sauce. Put the milk, flour, remaining 40 g butter and remaining salt in the clean bowl; cook for 8 minutes at 90°C, speed 4. Add 60 g Parmesan and mix for 5 seconds at speed 4.
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Cover the moussaka with the white sauce and remaining cheese. Bake at 200°C for 30 minutes until golden, then rest for 5 minutes.
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