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Veggie Moussaka

Veggie Moussaka

with Cheat's Garlic Bread

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Ah Greece! Cradle of western civilisation. Developing place of democracy. There's no denying that some great stuff came out of Greece, not least the moussaka! It's Mimi's absolute favourite and she's created this veggie version packed with awesome aubergines and lovely lentils. It's perhaps not on the same scale as the Parthenon but it's a lot tastier. Enjoy!

Allergens:Cereals containing glutenCeleryMilkEgg

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 pot(s)

Dried Oregano

½ sachet(s)

Tomato Puree

½ pot(s)

Ground Cinnamon

50 grams

Red Split Lentils

½ sachet(s)

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet(s)

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes

1 unit(s)


(ContainsCereals containing gluten)

100 grams

Creme Fraiche


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

75 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Energy (kcal)620 kcal
Fat28.0 g
of which saturates12.0 g
Carbohydrate67 g
of which sugars26.0 g
Protein24 g
Salt2.14 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Aluminum Foil
Baking Tray
Oven dish
Instructionsarrow up iconarrow up icon
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Trim the aubergine and slice into 1cm thick rounds. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press).


Preheat your grill to high. Heat a drizzle of oil in a frying pan on medium heat. Add the onion and pepper and season with salt and pepper. Cook, stirring, until soft and golden, 6-7 mins. Add the oregano, tomato purée, ground cinnamon (see ingredients for amount) and half the garlic. Cook for 1 minute more.


Next, stir in the red lentils, Worcester sauce, vegetable stock powder and chopped tomatoes. Add the water (see ingredients for amount) and a pinch of sugar (if you have some). Stir, bring to the boil, lower the heat to medium-low and simmer until the lentils are soft (but still have a slight bite to them), 20-25 mins. If the sauce gets too dry, just add a splash of water.


Meanwhile, lay the aubergine slices on a baking tray in a single layer and drizzle over a good glug of oil. Season with salt and pepper. Grill until browned and soft, about 8-9 mins on each side. Tip: Keep an eye on them to make sure they don't burn. If they aren't soft after this time, just leave them under your grill for another 2-3 mins. Remove and set aside.


In a small bowl, mix the remaining garlic with the olive oil (see ingredients for amount). Cut the ciabatta in half (as though making a sandwich) and smear the garlic oil over the cut side. When the tomato sauce is ready, transfer the sauce to an ovenproof dish. Layer over the aubergine slices. dollop over the crème fraîche and then spread it out evenly across the top.


Sprinkle the Hard Italian cheese over the moussaka and season with pepper. Grill until the cheese is golden and bubbling, about 5-6 mins. Remove from the grill, pop the garlic bread under the grill and toast until golden, 2-3 mins. Serve the moussaka in bowls with the cheat's garlic bread on the side. Enjoy!