Vegetable Moussaka Recipe

Name: Vegetable Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 grams Aubergines, sliced; 115 grams Whole Green Lentils; 600 ml Vegetable Stock; 1 Bay Leaf; 45 ml Olive Oil; 1 Onion, sliced; 1 clove Garlic; 225 grams Mushrooms, Sliced; 400 grams Chick Peas, rinsed & drained; 400 grams Chopped Tomatoes; 30 ml Tomato Puree; 10 ml Dried Herbes de Provence; 45 ml Water; 300 ml Natural Yoghurt; 3 Eggs; 50 grams Mature Cheddar,Grated; 1 Salt; 1 Black Pepper, Ground; 1 Flat Leaf Parsley for garnish

Servings: persons

450 grams Aubergines, sliced
115 grams Whole Green Lentils
600 ml Vegetable Stock
1 Bay Leaf
45 ml Olive Oil
1 Onion, sliced
1 clove Garlic
225 grams Mushrooms, Sliced
400 grams Chick Peas, rinsed & drained
400 grams Chopped Tomatoes
30 ml Tomato Puree
10 ml Dried Herbes de Provence
45 ml Water
300 ml Natural Yoghurt
3 Eggs
50 grams Mature Cheddar,Grated
1 Salt
1 Black Pepper, Ground
1 Flat Leaf Parsley for garnish

1
Sprinkle the aubergine slices with salt and place in a colander.
2
Cover and leave for 30 minutes to allow the bitter juices to be extracted.
3
Meanwhile, place the lentils, stock and bay leaf in a sauepan.
4
Cover bring to the boil and simmer for about 20 minutes until the lentils are just tender.
5
Drain well and keep warm.
6
Heat 15ml of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring.
7
Stir in the lentil, mushrooms, chickpeas, tomatoes, tomato puree, herbs and water.
8
Bring to the boil, cover and simmer gently for 10 minutes
9
Preheat the oven to 180F C. Rinse the aubergine slices, drain and pat dry.
10
Heat the remaining oil in a frying pan and fry the slices in batches for 3-4 minutes, turning once.
11
Season the lentil mixture with salt and pepper.
12
Arrange a layer of aubergine slices in the bottom of a large shallow, ovenproof dish or roasting tin, then spoon over a layer of the lentil mixture.
13
Continue the layers until all the aubergines slices and lentil mixture are used up.
14
Beat together the yoghurt, eggs and plenty of salt and pepper and pour the mixture into the dish.
15
Sprinkle the grated cheese on top and bake for about 45 minutes until the topping is golden brown and bubbling.
16
Serve immediately, garnished with flat leaf parsley.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 450 grams Aubergines, sliced, 115 grams Whole Green Lentils, 600 ml Vegetable Stock, 1 Bay Leaf, and more.

Yes, Vegetable Moussaka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions