Mini veggie moussakas

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• Tina S.

  20 May 2009

  Tina S. commented on this recipe

  Could you please let us know what puy lentils are? Thanks.

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• chris mcilwaine

  20 May 2009

  chris mcilwaine commented on this recipe

  puy lentils are green lentils and they have a very nice flavour. They do not take long to cook. You can get them in a tin or in a packet.

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• Lakiita

  21 May 2009

  Lakiita commented on this recipe

  Actually I have made this recipe before but used tinned lentils just whatever was at the supermarket and I never soaked them and it tasted awesome. I LOVE moussaka and I'm way too cheap to pay for meat so I always make this vegetarian version. Is there something wrong with eating lentils straight from the tin?

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• schizopear

  27 May 2009

  schizopear commented on this recipe

  lakiita - lentils don't need soaking regardless of whether they are in a tin or a packet, however, the dry packet ones will take longer to cook.

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• schizopear

  27 May 2009

  schizopear rated and commented on this recipe

  

  i'm trying to cook more vegetarian recipes so gave this one a go. it was edible but not a patch on my usual (meaty!) moussaka recipe. even as i was making it, i felt like it was missing something... it was also quite pan intensive, and while i don't mind spending a lot of time in the kitchen cooking, i don't enjoy washing up afterwards.

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• Vicki

  04 October 2009

  Vicki rated and commented on this recipe

  

  This was absolutely delicious! I will definately make it again, although it is a bit of a faff - worth it though. I used Merchant Gourmet puy lentils which are very tasty and I made my own cheese sauce as I didn't have any to hand and it only takes a few minutes. I did go a bit wrong as I drained the lentils and then realised I was probably supposed to add the stock to the mix. However, I think there would have been too much liquid - I added some stock to make my desired consistency and it turned out lovely.

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• Tonia

  22 October 2009

  Tonia rated and commented on this recipe

  

  Being greek I took to the idea of trying a vegetarian version of moussaka and it was surprisingly tasty. I think next time I might add potatoes (lightly fried) to give it a more authentic taste. I also made my own cheese sauce and I added about half a teaspoon of sugar to the tomatoes. Deff want to try this again. Soufflet topping was interesting I would normally just use a bechamel sauce.

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• fran7999

  02 December 2010

  fran7999 rated and commented on this recipe

  

  This recipie is so eay to follow. It is definately one of the best Moussaka's i have tasted. Will definately make this again, it was perfect. Highly recommend this.

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• lauracooper1986

  08 January 2011

  lauracooper1986 rated this recipe

  

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• clairerd

  11 April 2011

  clairerd rated and commented on this recipe

  

  made this for my mum; she's pretty hard to please and said it was the best meal she's had in ages! I added celery with the carrots and then fennel seeds and a few mixed herbs which gave it some extra flavour. I also topped with cooked sliced potatoes before adding home made white sauce flavoured with bay and onion. Yummy yum yum

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• Frantic Flapjack

  19 April 2011

  Frantic Flapjack rated and commented on this recipe

  

  This worked out well but it was a bit bland. I think it was because I used tinned lentils. If I had cooked the dried lentils in the veg stock, it would have probably been more flavoursome. Served with a Greek salad and crusty bread.

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• Veronika Dostalova

  12 September 2011

  Veronika Dostalova rated this recipe

  

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• michellea999

  24 November 2011

  michellea999 rated and commented on this recipe

  

  Was ok, but not as packed with flavour like I expected it to. Would probably not make again as it is very time consuming considering the end product

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http://www.bbcgoodfood.com/recipes/10986/

http://www.bbcgoodfood.com/recipes/10986/

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Ingredients

• 2 aubergines , sliced
• 100g Puy lentils
• 1l vegetable stock
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 2 carrots , finely diced
• 1½ tsp cinnamon
• 1 x 400g tin chopped tomatoes
• a small bunch parsley , chopped
• 1 x 350g tub cheese sauce
• 2 eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 45 minutes

Vegetarian

Ingredients

• 2 aubergines , sliced
• 100g Puy lentils
• 1l vegetable stock
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 2 carrots , finely diced
• 1½ tsp cinnamon
• 1 x 400g tin chopped tomatoes
• a small bunch parsley , chopped
• 1 x 350g tub cheese sauce
• 2 eggs

Per serving

582 kcalories, protein 23.7g, carbohydrate 38.4g, fat 38.2 g, saturated fat 12.6g, fibre 8.1g, salt 4.29 g

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