Veggie moussaka

Veggie moussaka

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4 - 6

Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
213
protein
15g
carbs
30g
fat
4g
saturates
2g
fibre
9g
sugar
13g
salt
1g

Ingredients

  • 140g dried green lentils
  • 2 onions, halved and sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 400g can chopped tomatoes
  • 1 reduced-salt vegetable stock cube
  • 200g sweet potatoes, thinly sliced
  • 1 large aubergine, sliced and the biggest slices halved again
  • 250g low-fat fromage frais
  • 1 large egg
  • 50g feta cheese, crumbled
  • 4 tomatoes, thickly sliced

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Method

  1. Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
  2. Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
  3. Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

Recipe from Good Food magazine, January 1970

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Comments

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Hules's picture
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This tasted quite nice, but felt disgusting in my mouth, and also tasted nothing like moussaka. I wouldn't make it again.

MichaeltheGreat's picture
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I did not read the comments and was more liberal with the spices and garlic adding 3 cloves instead.

Was pretty delicious.

janscott1980's picture
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When I made this I cooked the veggies in the tom sauce and used pre-cooked brown lentils so didn't end up with too much liquid. I found the stated amount of herbs & spices a little mild so would take the advice of other posters here. This is the kind of recipe which allows you to endless modify it, depending on what you have in and need to use up. I'm not veggie but definitely felt I'd had a "square meal" and didn't miss the meat :)

reevey's picture

Just eaten this moussaka, took the recipe from the magazine, 600ml of liquid would have been better. Have to agree with the comments that more seasoning needed, less water, more spices. Will have to try it again and maybe add some sliced mushrooms and some peppers to bulk it out. I'd score it 6/10 as it stands. Must say I didn't miss the meat for this dish.

reevey's picture

Just eaten this moussaka, took the recipe from the magazine, 600ml of liquid would have been better. Have to agree with the comments that more seasoning needed, less water, more spices. Will have try

jpsboro's picture
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Too much liquid, wish I had read the comments.
I would of thought the Aubergines should of been salted to get rid of the moisture/liquid..

penguin39's picture

After reading other users' comments, I modified this recipe and have to say my family and I absolutely loved it! Here are my modifications:

- 600ml water instead of 850ml
- Double the quantities of oregano, all spice and cinnamon
- A tin/carton of chopped tomatoes with herbs, rather than just chopped tomatoes
- A couple of grindings of black pepper towards the end of simmering

It really had a lovely flavour, and I think the amount of liquid I used was just right! I also added a sprinkling of parmesan on top of the cheese/fromage frais, but I wouldn't say this made a massive difference but I felt it enhanced the topping a little. I served the dish with a greek salad of feta, red onion, cubed cucumber and tomato and a little lettuce, and a toasted pitta bread. Delicious!

paulacw's picture
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This was ok-that's probably the best I can say but maybe it rates well alongside other low calorie foods. More depth was needed- more spices/ herbs/ marmite maybe? And yes-less water or thickening with cornflower/tomato purée or similar would be good.

paulacw's picture
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This dish was ok- that's probably the best I can say but if it's compared with other low calorie foods it probably rates well. Maybe adding some depth with other spices/herbs/marmite or something would improve it. And yes- less water would help- or thicken it with cornflower before putting topping on.

Alex_eats's picture

Made the filling the night before so flavours had time to develop but agree with the comment below - I had to take it out of the oven halfway through cooking to pour off some of the liquid as it was incredibly watery.

Char's picture

Sorry but this was a let down. I found that the veggie filling was quite watery and other than the spices no other flavors came through.

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