'Moussaka Sin Carne' Fusion Tacos
with feta, tzatziki, eggplant & salsa- Milk (including lactose)
- Ei
- Amandelnoten
- Noten
- Gluten
- May contain traces of allergens
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
.
Ingredients
½ piece
Eggplant
⅓ pack
Lentils
(May be present: Gluten)
½ piece
Tomato
25 g
Feta
(Contains: Milk (including lactose))
4 piece
Taco shells
100 g
Passata
50 g
Tzatziki
(Contains: Ei, Milk (including lactose))
½ piece
Romano pepper
½ piece
Garlic
½ piece
Red onion
½ sachet(s)
Greek-style spice mix
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Dice the Romano pepper and the eggplant.
- Chop the onion.
- Heat a clean deep frying pan over high heat. Toast the almonds until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the eggplant with the Romano pepper and two thirds of the onion for 4 - 5 minutes.
- Crush or mince the garlic in the meantime.
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
- To the vegetables, add the Greek-style spices* and the garlic.
- Mix well to combine, then fry for 3 - 4 more minutes.
- Drain the lentils in the meantime.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
Did you know... the lentils in this recipe contain vitamin K, a nutrient that helps to keep bones strong.
- Deglaze the vegetables with the passata, then add the lentils and crumble in the stock cube (see pantry for amount).
- Mix well, then allow to simmer gently until serving. Add a splash of water as necessary if it seems too thick.
- Meanwhile, transfer the taco shells to a parchment-lined baking sheet and heat in the oven for 4 - 5 minutes.
- Dice the tomato and transfer to a bowl.
- Add the balsamic vinegar and the rest of the onion, then mix well to combine.
- Add some extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Crumble the cheese into a small bowl.
- Serve all of the toppings separately at the table.
- Allow everyone to assemble their own tacos as preferred.
