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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

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Steamed aubergine and tomato lentils topped with a browned white sauce.
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Lentil and aubergine moussaka in the Thermomix, finished dish

Key recipe details

25 minpreparation and possible waiting
1 h 6 mincooking
6servings
2.394 kcalwhole recipe
399 kcalper serving

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

Omnivorous Main course 1 to 2 hours Home-style

Egg-free and 7 more Indicative dietary requirements

View full classification 22 tags
Diet
Omnivorous
Dietary requirements
Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Main course
Meal
Lunch
Preparation
Baking
Appliances
ThermomixOven
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Nutrition
High in proteinHigh in fibreHigh in ironLow calorie
Total time
1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

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Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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Baking

Rectangular ovenproof dish

MALACASA · Serie BAKE

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