FRIJE

Instructions

• 1.   Place 2 onions cut in half, 3 cloves of garlic, 1 deseeded and chopped bell pepper, and 25 g of olive oil in the bowl. Chop for 5 seconds/speed 5, then sauté for 5 minutes/Varoma/speed 1, without the measuring cup.
• 2.   Meanwhile, slice 400 g of eggplant into thin slices lengthwise (ideally using a mandoline - alternatively, a sharp knife will do). Place them in the Varoma and on the steaming tray (OR see notes for a more indulgent but slightly longer way to prepare the eggplant!)
• 3.   Add 200 g of red lentils, the entire contents (including juice) of a small can of crushed tomatoes, 100 g of red wine, 120 g of water, 1 tablespoon of dried oregano, 1 level teaspoon of cinnamon, a few turns of black pepper, and 2 level teaspoons of salt to the bowl. Place the Varoma on top and cook for 20 minutes/Varoma/speed 1.
• 4.   Preheat the oven to 200°C (392°F). Place the Varoma on a plate and pour the lentil sauce into a separate container. (Scrape the sides of the bowl well, this will save you from having to wash it, unless the lentil mixture has stuck - in that case, washing is necessary!)
• 5.   Now place the ingredients for the béchamel sauce in the bowl: 30 g of butter (or olive oil), 400 g of milk, 30 g of flour, pepper, a pinch of salt, and nutmeg. Cook for 9 minutes/100°C/speed 4.
• 6.   Add 50 g of grated Parmesan cheese to the béchamel sauce. Mix for 5 seconds/speed 4.
• 7.   Grease a large baking dish. Place half of the eggplant slices in the dish, cover with half of the lentil sauce, then cover with half of the béchamel sauce. Repeat these layers and finish by sprinkling grated Parmesan cheese on top.
• 8.   Bake for 30 minutes, or until the moussaka is golden brown. Serve with a green salad and enjoy!

Nutritional information *