Veggie Moussaka

Name: Veggie Moussaka with Lentils and Garlic Ciabatta
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 3 unit(s) Garlic Clove**; 50 grams Red Split Lentils; 15 grams Worcester Sauce; 1 sachet(s) Mixed Herbs; 1 sachet(s) Ground Cinnamon; 28 grams Red Wine Stock Paste; 1 carton(s) Finely Chopped Tomatoes with Basil; 1 unit(s) Aubergine; 75 grams Creme Fraiche; 40 grams Grated Hard Italian Style Cheese; 1 unit(s) Ciabatta; 1 tsp Sugar for the Sauce; 250 milliliter(s) Water for the Sauce; 10 grams Butter

with Lentils and Garlic Ciabatta

Mimi MorleyPublished on August 01, 2023

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This delicious Veggie Moussaka has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Veggie

•WeightWatchers

•Climate Conscious

Allergens:

Cereals containing gluten

•Sulphites

•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

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 with Basil

1 unit(s)

Aubergine

(May contain traces of: 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 for the Sauce

250 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kcal)585 kcal

Energy (kJ)2449 kJ

Fat23.9 g

of which saturates14 g

Carbohydrate72.7 g

of which sugars26.3 g

Dietary Fibre17.1 g

Protein21.3 g

Salt5.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Baking Tray

•Oven dish

Cooking Instructions and Tips

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, 15-20 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.