Vegetable Moussaka
recipe
Vegetable Moussaka
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Meaning ‘moistened’, moussaka is a Greek vegetable stew originally made from aubergine and tomato.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
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
Serves:
4
Preparation:
60
Total Time:
60min
Directions
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- Preheat oven to //gas mark Fry onions and garlic in tbsp oil until brown.
- In another pan, fry the aubergines in the remaining oil and set aside.
- Add mushrooms and lentils to the onion and garlic mixture and cook gently for minutes, then pour into a shallow oven-proof dish. Layer aubergines, potatoes and tomatoes over the top.
- Make the white sauce and beat the eggs into it. Pour over the vegetable mixture, sprinkle with cheese and bake for minutes.
Source: Dr Wynnie Chan
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