Hearty Aubergine and Lentil Veggie Moussaka
with Lentils and Garlic Ciabatta
- Cereals containing gluten
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
This classic Greek style dish is a real crowd pleaser. This dish usually consists of layered veg such as aubergine and or potatoes sandwiched between a tomato-based sauce and topped with a creamy béchamel style sauce. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
3 unit(s)
Garlic Clove
50 grams
Red Split Lentils
15 grams
Worcester Sauce
(Contains: Cereals containing gluten)
1 sachet(s)
Mixed Herbs
1 sachet(s)
Ground Cinnamon
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Finely Chopped Tomatoes
1 unit(s)
Aubergine
(May be present: Celery)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add half the garlic. Cook for 30 secs.
Add the red split lentils, Worcester sauce, mixed herbs, ground cinnamon, red wine 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-low and simmer until the lentils are soft, 25-30 mins.
Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if it's a litte dry.
Meanwhile, trim the aubergine and slice into 1cm thick rounds.
Pop the aubergine rounds 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, 20-25 mins. Turn halfway through.
When the tomato lentil sauce is ready, stir through the butter (see pantry for amount) until metled, then transfer to an ovenproof dish. Layer over the aubergine slices.
Spread the creme fraiche out evenly on top, then sprinkle over the cheese. Season with pepper.
Halve the ciabatta. Spread over the remaining garlic, drizzle with oil and season with salt.
Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins.
Grill the garlic ciabatta alongside until golden and toasted, 2-3 mins.
When ready, share the veggie moussaka between your bowls.
Serve with the garlic ciabatta alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, warming, and full of depth — the lentil sauce with cinnamon and red wine stock is a real highlight. Some find the Worcestershire sauce or red wine stock can make the dish quite sharp or salty, so consider reducing either by half.
- Ease of prep: Straightforward to follow, though the multiple components mean it takes longer than expected — budget extra time for the lentils to simmer down properly.
- Suggestions: The lentil sauce can turn out quite liquid; simmer for longer than stated and reduce the water slightly for a thicker result. Slicing the aubergine a little thinner than 1cm and adding extra veg such as mushrooms, red pepper, or par-boiled potato can add bulk and texture.
- Next-day meals: Reheats well the following day, and the lentil sauce stretches nicely as a pasta topping if there are leftovers.
- Topping: The crème fraîche works as the béchamel-style layer — spread it directly over the lentils before adding the cheese. Some prefer to mix it with a little Greek yoghurt to help it cover the dish more evenly.
