Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Easy Vegetarian Moussaka
An easy recipe for a meat free and healthy mousaka
Ingredients
- 1 aubergine
- 300 ml vegetable stock
- 1 bay leaf
- 2 tbsp olive oil
- 1 small onion sliced
- 1 clove garlic minced
- 65 g green lentils ready prepared
- 112 g mushrooms sliced
- 200 g canned chickpeas drained and rinsed
- 200 g canned chopped tomatoes
- 1 tbsp water
- 1 tsp dried oregano
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp tomato puree
Topping
- 1 egg
- 2 tbsp parmesan cheese grated
- 1/2 cup Greek yogurt
- 1/4 tsp grated nutmeg
- salt and pepper to taste
- extra parmesan and a little dried oregano to sprinkle on top
Instructions
- Preheat oven to 180C/350F/G4
- Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 20 mins, then rinse and pat dry.
- Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes.
- Add the green lentils, mushrooms, chickpeas, tomato puree, tinned tomatoes, oregano, thyme, bay leaf, stock and water - bring to the boil then lower heat and simmer for 10 minutes. Season with salt and pepper
- Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes.
- Make the creamy topping by beating together the egg, parmesan cheese, yogur and nutmeg. Season to taste.
- In an oven proof dish layer the aubergine slices with the vegetable mixture. Top with the cheese sauce and sprinkle with extra cheese then bake for 40 minutes till golden
Video
Notes
This easy vegetarian moussaka will serve 6 people with a salad on the side. Or it would make 4 big portions if you were seriously hungry.
Leftovers will keep in a sealed container in the fridge for up to 5 days.
You can freeze leftovers for up to 3 months, defrost thoroughly and reheat till piping hot.
Nutrition
Calories: 205kcalCarbohydrates: 26gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 299mgPotassium: 586mgFiber: 9gSugar: 8gVitamin A: 306IUVitamin C: 10mgCalcium: 94mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove