Vegetarian moussaka recipe

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  • Yield: 2 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour


  • 1 medium aubergine, thinly sliced
  • Oil spray
  • 1½ teaspoons olive oil
  • ½ small onion, finely diced
  • 1 garlic clove, crushed
  • 1 medium carrot, coarsely grated
  • 1 teaspoon dried oregano
  • 220 g tinned crushed tomatoes
  • ½ cup (125 ml) reduced-salt vegetable stock
  • 450 g tinned brown lentils, drained and rinsed
  • 1 medium potato, peeled
  • 40 g reduced-fat cheddar cheese, grated
How to Make It
  1. Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper.
  2. Lay the aubergine on the lined baking tray in a single layer and spray lightly with oil spray. Bake for 15–20 minutes or until tender. Set aside.
  3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic and carrot and cook for 5 minutes or until soft, stirring occasionally. Add the oregano and cook for 1 minute or until fragrant, stirring constantly.
  4. Stir in the tomatoes, stock and lentils. Reduce the heat to medium–low and simmer, covered, for 15 minutes, stirring occasionally.
  5. Place the potato in a saucepan and pour in enough cold water to almost cover it. Bring to the boil over high heat and boil for 15 minutes or until the potato is tender, then drain and set aside to cool. When cool enough to handle, cut into 5 mm thick slices.
  6. Spread a small ladle of lentil mixture over the base of a 2-litre capacity baking dish. Layer half of the aubergine slices over the top, followed by half of the remaining lentil mixture. Repeat the layers again, finishing with the lentil mixture on top.
  7. Arrange the potato slices over the lentil mixture and sprinkle over the grated cheese.
  8. Bake in the oven for 30 minutes or until the potato is golden. Leave to stand for 5 minutes and serve.

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