This is a really speedy and vegetarian version of traditional mousakka! Its nutritious and contains protein (via lentils and yoghurt) so helps your muscles recover after a workout!
Ingredients (serves 4):
2 tbsp olive or rapeseed oil
1 onion, chopped finely
2 courgettes, sliced
1 pepper de-seeded and diced
2 crushed garlic cloves
Half a tsp ground cinnamon
1 tsp dried oregano
400g can of chopped tomatoes
2 tbsp tomato puree
400g can of green lentils drained and rinsed
1 tsp vegetable bouillon stock powder
2 aubergines slice into 1 cm thick rounds (not length ways)
4 large tomatoes
400g low fat greek yoghurt
Pinch of nutmeg
Optional 4 tbsp of grated Parmesan
Preheat your grill to high
Heat half the oil in a large pan and fry the onion for 2-3 mins until softened and clear
Add the courgettes and peppers and cook until softened - approx 5 mins
Add the garlic, cinnamon and oregano and cook for 1 minute more
Stir in the chopped tomatoes, tomato puree, lentils and veg stock powder
Simmer for 10 minutes. Add water if it gets too dry.
Meanwhile, place the aubergine slices on a baking try, and brush with the remaining oil.
Grill for about 2-3 mins on each side, until golden brown and softened (or you can do this in a griddle pan if you prefer)
You can either serve this as one dish or as individual 'bowls'. Putting in the lentils mix, and topping with the sliced tomato and aubergine slices.
Add the yogurt and sprinkle with grated nutmeg and cheese.
Grill until the cheese is golden and bubbling (approx 5 ish mins)
Serve with a salad