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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• Louise

  30 September 2012

  Louise commented on this recipe

  I'm planning to cook this (or something similar) for my girlfriend in a few days. I've had Moussaka before except the cook replaced the aubergines with potatoes and it was to die for - any idea how many potatoes are equivalent to two aubergines??

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• Bowdenei

  19 April 2013

  Bowdenei commented on this recipe

  I brushed the aubergines with oil and baked them at 350 or gas mark 4 while I got on with the lentils and onions. I finely diced the carrots and added about 2-3 oz of the cooking stock of the lentils and upon tasting the mixture before going into the oven found the carrots to still be a little too hard. Will either grate them next time or add more liquid to ensure they cook better as mixture was very thick with no real liquid. However it tasted very nice. I can't buy ready made cheese sauce here (USA) so I made my own and omitted the eggs as didnt want scrambled eggs as I was planning to cook straight away. It's in the oven now. So hopefully it will taste as good after cooking/ heating in oven.

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• Bowdenei

  20 April 2013

  Bowdenei rated and commented on this recipe

  

  Carrots still a little hard even after 40 mins in the oven, and as I said above they were cut very small so def need more liquid to cook in. But it was quite tasty. Would def do again and add a little salt too

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• Spfire1

  16 May 2013

  Spfire1 rated and commented on this recipe

  

  Cooked this and wasn't sure if it would be tasty but wow wow wow, used a tin of Italian beans as I didn't have any lentils and added celery and added a little white wine. This was wonderful will make again

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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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