Sunday, 26 May 2013

Child Friendly Moussaka

I love this dish and have been making my good old version for years. I thought Small would like it too, so I cooked up this no added salt/ sugar version for her to enjoy. 
I left out the potato slices I use in my adult version as I knew she wouldn't be able to manage the texture - but you could include them for an older child, or serve them on the side as finger food. 
It'd be very easy to make this as a family meal and take out a child's portion before you season it for yourself.


Ingredients
 
Base

200g Puy Lentils
1 can White Beans (packed in water not brine)
1 can chopped Tomatoes
1 Chopped Onion
1 Tsp Dried Mixed Herbs
1Tsp Yeast Spread (no salt & with added B12)
1 Tsp Cinammon 
1 Aubergine

Nut Cream

1 Package Silken Tofu
100g Ground Almonds
4 Tbsp Nutritional Yeast
2 Tsp Lemon Juice
2 Tsp crushed Garlic
1 Tsp Nutmeg

Method
Preheat your oven to 200 degrees celcius. Chop your aubergine into thin slices and lay out onto a baking sheet. Spray lightly with oil and bake for 20 minutes.
Whilst your aubergine is baking, cook your lentils and beans in boiling water for 30 minutes. 
Drain off once cooked and add the rest of the base ingredients and simmer for 5 minutes.
To make the cream topping combine all the ingredients in a food processor until smooth.

Layer the base and aubergine in an oven dish and top with the 'cream'. Bake for 20 minutes. Let cool a little before serving.

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