Ok, I might need to work on the name a bit, but this is essentially a cross between a Potato Gratin and a Moussaka! This, for me combines the best of both worlds from the two dishes – the satisfying dense-ness and layers of a Gratin, topped with the yummy aubergine and yoghurt topping of a moussaka. To make this recipe even more filling I also used a layer of lentils and bulgur wheat in the gratin, so a bit of a combination of things, but we were all really pleased with the end result and it was polished off very quickly!
750g baby potatoes, sliced
6 tbs olive oil
2 large onions, sliced
3 cloves of garlic, sliced
150g bulgur wheat
300g red split lentils
2 large aubergines, cut to 5mm slices
2 courgettes, thinly sliced
1 x 400g can of chopped tomatoes
800ml good quality stock from bouillon
2 tsp Herbes de Provence
1 tsp dried mint
For the topping;
3 large eggs
500ml plain Greek yogurt
Salt and pepper to season
100g nature cheddar cheese, grated
1. Place the aubergine slices in a large bowl, sprinkle generously with salt and leave for 30 minutes. Rinse then set aside.
2. Preheat the oven to 200C.
3. In a large saucepan, heat half the oil then gently sauté the onions, courgettes and garlic for 5 minutes before adding the lentils, bulgur wheat, herbs, tomatoes and stock. Bring to the boil then simmer for 15 minutes.
4. Meanwhile, batch fry the aubergine slices in the remaining oil, turning once until light brown. Set aside.
5. In a large casserole dish, place a thin layer of the onion mixture, followed by a layer of the potatoes, then a layer of the aubergine slices, then repeat until used up.
6. Mix the eggs, yogurt and seasoning together in a jug and whisk well. Pour over the dish to cover then top with the grated cheese.
7. Place in the oven for 40 minutes until light brown. Eat immediately with bread and a green salad.