HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Moussaka With Feta
Veggie Moussaka with Feta

Veggie Moussaka with Feta

with Cheat's Garlic Bread

Custom recipe
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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 sachet

Dried Oregano

½ sachet

Tomato Puree

1 sachet

Ground Cinnamon

50 grams

Red Split Lentils

½ sachet

Worcester Sauce

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes

1 unit(s)


(ContainsCereals containing gluten)

75 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams


100 grams

Feta Cheese


Not included in your delivery

2 tbsp

Olive Oil

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3194 kJ
Energy (kcal)763 kcal
Fat40.0 g
of which saturates21.0 g
Carbohydrate65 g
of which sugars24.0 g
Protein32 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Measuring Cups
Baking Tray
Measuring Spoons
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-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 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 paste 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 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 crème fraîche and then spread it out evenly across the top.


Sprinkle the hard Italian style cheese and crumble the feta 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. Add a handful of rocket alongside and drizzle with olive oil. Serve with the cheat's garlic bread and enjoy!