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Vegetable Packed Moussaka

Vegetable Packed Moussaka

with Cheat's Garlic Bread

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This veggie moussaka is true to its name, giving you a whopping 5 of your 5 a day; it is PACKED with vegetables! The hearty lentils and warming spices, along with a big dose of immune boosting nutrients, makes this the perfect dish to chase those winter blues away!

Tags:Veggie
Allergens:GlutenCelerySulphitesSoyaMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Aubergine

1 unit(s)

Onion

1 unit(s)

Courgette

1 unit(s)

Yellow Pepper

2 unit(s)

Garlic Clove

1.5 tbsp

Tomato Puree

½ tsp

Ground Cinnamon

½ bunch(es)

Oregano

50 grams

Red Split Lentils

1 tbsp

Worcester Sauce

(ContainsGluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tin(s)

Chopped Tomatoes

1 unit(s)

Ciabatta

(ContainsGluten, Soya)

1 pot(s)

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2326 kJ
Energy (kcal)556 kcal
Fat23.0 g
of which saturates14.0 g
Carbohydrate59 g
of which sugars18.0 g
Protein22 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Tray
Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat your grill to high. Slice the aubergine into 1cm thick slices. Cut the onion in half through the root, peel and chop into ½cm pieces. Cut the top and bottom off the courgette, cut into quarters lengthways, then chop into ½cm chunks. Remove the core from the yellow pepper and chop into 1cm pieces. Peel and grate all but one clove of garlic (or use a garlic press if you have one). Cut the one remaining garlic clove in half (don't worry about peeling it). Pull the leaves from the oregano stalks and finely chop.

2

Put your aubergine slices on a baking tray in a single layer and drizzle over some oil, a pinch of salt and a good grind of black pepper. Put under your grill for 8-9 mins on each side, until they are nicely browned and soft. Tip: Keep an eye on them to make sure they don't burn). If they aren't soft in this time, just leave them under your grill for a few more mins. Remove and keep to the side when ready.

3

Whilst your aubergine cooks, make your tomato sauce! Put a frying pan on medium heat with a drizzle of oil and add your onion. Cook for 5 mins until soft, then add your courgette and pepper along with a good pinch of salt and a grind of black pepper. Cook for another 5 mins. When your veggies are soft, add the tomato purée along with the cinnamon, grated garlic and oregano. Cook for 1 minute more, then add the lentils, Worcestershire sauce, vegetable stock pot and chopped tomatoes. Refill the tin(s) a third with water and pour this in too. Add a pinch of sugar (if you have some).

4

Simmer for 15-20 mins or until your lentils are soft. If it gets too dry, just add a splash of water. In the meantime, cut the ciabatta into 1cm thick slices.

5

Pop your ciabatta slices under your grill for 2-3 mins on each side, then remove. Rub the cut side of your remaining garlic clove across both sides of your ciabatta slices. Cheat's garlic bread!

6

When your tomato sauce is ready, transfer it to an ovenproof dish and layer your aubergine slices on top. Spoon over the crème fraîche and spread it out across the top. Sprinkle over the hard Italian cheese and add a grind of black pepper.

7

Put your moussaka under your grill for 5 mins, or until your cheese is golden and bubbling. Serve in bowls with your cheat's garlic bread on the side and enjoy!