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Vegetable Moussaka

Meaning ‘moistened’, moussaka is a Greek vegetable stew originally made from aubergine and tomato. Here, nutritionist Dr Wynnie Chan offers her quick and easy version

Dish Details:heart


INGREDIENTS:

225g onion, chopped
1 clove garlic, crushed
4 tbsp vegetable oil
500g aubergines, sliced
225g mushrooms, chopped
280g cooked yellow split lentils
500g boiled potatoes
2 tbsp tomato purée
250g plum tomatoes, chopped
1 tsp mixed dried herbs
500ml white sauce (made with semi-skimmed milk, reduced fat spread and flour)
2 eggs
150g grated cheese


PREPARATION:
1. Preheat oven to 180C/350F/gas mark 4. Fry onions and garlic in 1 tbsp oil until brown.

2. In another pan, fry the aubergines in the remaining oil and set aside.

3. Add mushrooms and lentils to the onion and garlic mixture and cook gently for 5 minutes, then pour into a shallow oven-proof dish. Layer aubergines, potatoes and tomatoes over the top.

4. Make the white sauce and beat the eggs into it. Pour over the vegetable mixture, sprinkle with cheese and bake for 30 minutes.


PREP/COOK
INFORMATION:

Prep time: 1 hour Serves: 4

Source: Fill up on fibre Dr Wynnie Chan

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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