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Cheesy Veggie Moussaka
Cheesy Veggie Moussaka

Cheesy Veggie Moussaka

with Lentils and Garlic Ciabatta

Recipe Development Team
Recipe Development TeamPublished on March 08, 2023

Our Cheesy Veggie Moussaka is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Cereals containing gluten
Celery
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

2

Garlic Clove**

1

Mixed Herbs

1

Ground Cinnamon

50

Red Split Lentils

15

Worcester Sauce

(Contains: Cereals containing gluten)

10

Vegetable Stock Paste

(Contains: Celery)

1

Finely Chopped Tomatoes

1

Ciabatta

(Contains: Cereals containing gluten)

75

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

250

Water for the Sauce

2

Olive Oil for the Garlic Bread

Nutritional information

Energy (kcal)595 kcal
Energy (kJ)2489 kJ
Fat28.4 g
of which saturates12.6 g
Carbohydrate64.6 g
of which sugars22.1 g
Protein21.8 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Pan
Baking Tray
Oven dish

Cooking Instructions and Tips

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the aubergine and slice into thin rounds approximately 1cm thick. 

Peel and grate the garlic (or use a garlic press). 

Build the Flavour
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mixed herbs, ground cinnamon and half the garlic. Cook for 1 min.

Simmer your Sauce
3

Add the red split lentils, Worcester sauce, veg stock paste and chopped tomatoes to the pan. 

Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium and simmer until the lentils are soft, 20-25 mins. 

Stir occasionally to make sure they aren't sticking to the bottom of the pan. Add a splash of water if it's a litte dry.

Roast the Aubergine
4

While the tomato sauce cooks, pop the aubergine slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through. 

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

Assemble your Moussaka
5

When the tomato sauce is ready, transfer it to an ovenproof dish. Layer over the aubergine slices. Dollop on the creme fraiche, then spread it out evenly across the top and sprinkle over the cheese. Season with pepper.

Finish and Serve
6

Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins. 

Remove from the grill, then grill the garlic ciabatta halves until golden and toasted, 2-3 mins - if you have room, grill them at the same time as the moussaka!

When ready, share the veggie moussaka between your bowls and serve with the garlic ciabatta alongside. 

Enjoy!

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