Veggie Moussaka
with Lentils and Garlic Ciabatta
- Cereals containing gluten
- Celery
- Milk
- Egg
- May contain traces of allergens
- Celery
Our Veggie Moussaka is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Aubergine
(May be present: 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
Nutrition Values
Utensils
Cooking Steps
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).
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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich, well-seasoned lentil sauce is a real highlight, with cinnamon adding warmth and depth. Some find the Worcestershire sauce or stock can make the dish quite salty, so consider reducing either if you are sensitive to salt.
- Ease of prep: Most find this straightforward to follow, though the lentils and aubergine can take longer to cook than the recipe suggests, so allow a little extra time.
- Suggestions: Reduce the water gradually and add more only if needed, as the sauce can turn out quite runny; some also recommend using two aubergines to ensure full coverage of the dish. A handful of extra veg such as courgette, peppers, or mushrooms works well for added bulk, and rubbing garlic directly onto the ciabatta before grilling gives a better result than spreading it raw.
- Next-day meals: Leftovers reheat beautifully, with several noting the flavours deepen and meld together even more on the second day.
- Portions: The aubergine can be on the small side, leaving the dish short on topping; adding a second aubergine and a little extra crème fraîche helps balance the layers more satisfyingly.
