Mini veggie moussakas

Name: Mini veggie moussakas
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Greek
Ingredients: 2 aubergines sliced; 100g Puy lentils; 1 litre vegetable stock; olive oil; 1 onion finely chopped; 2 cloves garlic crushed; 2 carrots finely diced; 1½ tsp cinnamon; 1 × 400g tin chopped tomatoes; a small bunch parsley chopped; 1 × 350g tub cheese sauce; 2 eggs

Published: December 19, 2014 at 2:30 PM

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Serves 4

Easy

Total time: 1 hr and 45 mins

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These mini veggie moussakas make a great hearty and comforting midweek meal. If there's only two of you, these will freeze really well. Just remember to defrost thoroughly overnight.

Vegetarian

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Alternatives

Complete the dish

Try our mini veggie moussakas, then check out our easy moussaka recipe and our Greek recipes. We also have more aubergine recipes, such as our easy vegetarian moussaka.

For more veggie options, try our vegetarian lasagne, vegetarian risotto and other vegetarian recipes.

Ingredients

Nutrition

2 aubergines

sliced
100g Puy lentils
1 litre vegetable stock
olive oil
1 onion

finely chopped
2 cloves garlic

crushed
2 carrots

finely diced
1½ tsp cinnamon
1 × 400g tin chopped tomatoes
a small bunch parsley

chopped
1 × 350g tub cheese sauce
2 eggs

Nutrition: per serving

kcal582
fat38.2g
carbs38.4g
fibre8.1g
protein23.7g
salt4.29g

Method

step 1

Brush the aubergines with olive oil and season. Griddle (chargrill) or fry on both sides until cooked through and completely soft and tender. Cook the lentils in the veg stock until tender, about 25 minutes, then drain. Heat 1 tbsp olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook for 2 minutes. Add the cinnamon and tomatoes. Simmer for another 10 minutes then stir in the lentils and cook for another 10 minutes. Stir in the parsley. Cool a little.
step 2

Heat the oven to 180c/fan 160c/gas 4. Layer up the lentil mix and aubergine slices between 4 ovenproof dishes. Whisk the eggs into the cheese sauce and season. Spoon over the dishes to cover completely. Bake for 45-50 minutes until the top is golden and souffléd up a bit. Serve with a green salad.

Enjoy our vegetarian moussaka? Try our vegetarian lasagne recipes here...

Vegetarian Lasagna Recipe for kale, ricotta and leek lasagne

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