This is my favourite Thermomix recipe so far. It can obviously also all be done the conventional way by following the method but replacing the Thermomix with a stove top, a grater and a steamer where necessary.
200 g red split lentils
500 g water
120 g Parmesan cheese, cut into pieces
400 g aubergines
50 g olive oil
200 g onions, cut into halves
3 garlic cloves
1 pepper, green or red, cut into pieces (approx 150 g)
400g tomatoes, canned, including liquid
120g red wine
1 tbsp dried oregano
1 tsp ground ginger
1-2 tsp salt, to taste
1/2 tsp ground black pepper
40 g Butter, plus extra for greasing
500 g mil
40 g flour
Casserole dish (20 cm X 30 cm X 6 cm)
Place red split lentils and 500 g water into a bowl and soak for 1 hour.
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside.
Cut aubergines into slices (1 cm thick) and place into Varoma dish. Make sure that some holes in the Varoma dish remain unobstructed so that steam passes through.
Place olive oil, onions, garlic cloves and green or red pepper into mixing bowl and chop 5 sec/speed 5.
Add tomatoes and chop 2 sec/speed 5.
Add red wine, oregano, ginger, salt and black pepper into mixing bowl. Place Varoma into position and steam 20 min/Varoma/reverse/speed 1. Set Varoma aside.
Add drained lentils and cook 8 min/100°C/reverse/speed 2. Meanwhile preheat oven to 200°C and grease a casserole dish. Arrange all aubergine slices in casserole dish and cover them with lentil mixture. No need to clean mixing bowl.
Place butter, milk and flour into mixing bowl and cook 8 min/90°C/speed 4.
Add 60 g reserved grated Parmesan cheese to sauce and mix 5 sec/speed 4. Cover lentil layer with sauce and sprinkle with remaining grated Parmesan cheese. Bake moussaka for 30 minutes (200°C). Cut moussaka into squares and serve hot.