Our Veggie Moussaka is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Red Split Lentils
Worcester Sauce(ContainsCereals containing gluten)
Vegetable Stock Paste(ContainsCelery)
Finely Chopped Tomatoes
Ciabatta(ContainsCereals containing gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Trim the aubergine and slice into thin rounds approximately 1cm thick. 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-high 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 puree, ground cinnamon and half the garlic. Cook for 1 min more.
Next, stir in the red split lentils, Worcester sauce, vegetable stock paste and chopped tomatoes. Add the water and sugar (see ingredients for both amounts). Stir, bring to the boil, lower the heat to medium 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 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 creme fraiche and then spread it out evenly across the top.
Sprinkle the hard Italian style cheese over the moussaka and season with pepper. Grill until the cheese is golden and bubbling, about 5-6 mins. Remove from the grill, then grill the garlic bread until golden and toasted, 2-3 mins. Serve the moussaka in bowls. Add a handful of rocket alongside and drizzle with olive oil. Serve with the cheat's garlic bread. Enjoy!