vegetable moussakaVegetable Moussaka

Delicious vegetable moussaka that is easy to prepare and gluten free

The vegetable moussaka is a flavorsome alternative to classic meat moussaka.  Serve it with warm, gluten free bread and a glass or two of rustic red wine.
Vegetable Moussaka (4 servings)
 Vegetable Moussaka Ingredients
  • 450g / 1 lb aubergines, sliced
  • 115 g / 4 oz whole green lentils
  • 600 ml / 1 pint / 2 1/2 cups vegetables stock
  • 1 bay leaf
  • 45 ml / 3 tbsp olive oil
  • 1 onion sliced
  • 1 garlic clove, crushed
  • 225g / 8 oz mushrooms, sliced
  • 400g / 14 oz can chic-peas rinsed and drained
  • 400g / 14 oz can chopped tomatoes
  • 30 ml / 2 tbsp tomato puree
  • 10 ml / 2 tsp dried herbes de Provence
  • 45 ml / 3 tbsp
  • 300 ml/ 1/2 pint / 1 1/4 cups natural yogurt
  • 3 eggs
  • 50 g / 2 oz / 1/2 cup grated mature Cheddar cheese
  • salt and ground black pepper
  • flat leaf parsley sprigs, to garnish

 

 Vegetable Moussaka Nutritional Information (Per Portion

 

Energy          - 348 Kcals/1463 kJ
Fat, Total      - 17.3g
saturated fat   - 4.4g
Protein           -  20.6
Carbohydrate - 29.5 g
Fiber               - 7.1g


 

 
Vegetable Moussaka

1. Sprinkle the aubergine slices with salt and place in a colander.  Cover and leave for 30 minutes to allow the bitter juice to be extracted.

2. Meanwhile place the lentils, stock and bay leaf in a saucepan.  Cover, bring to the boil and simmer for about 20 minutes until the lentils are just tender.  Drain well and keep warm

3. Heat 15 ml / 1 tbsp of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring.  Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato puree, herb and water.  Bring to boil, cover and simmer gently for 10 minutes.

4. Preheat the oven 180 degree C / 350 degree F / Gas 4.  Rinse the aubergine slices drain and pat dry.  Heat the remaining oil in a frying pan and fry the slices in batches for 3-4 minutes turning once.

5. Season the lentil mixture with salt and pepper.  Arrange a layer of aubergine slices in the bottom of a large, shallow ovenproof dish or roasting tin, then spoon over a layer of lentil mixture.  Continue the layers until all the aubergines slices and lentils mixture are used up.

6. Beat together the yogurt, egg and salt and pepper and pour the mixture to the dish.  Sprinkle the grated cheese on top and bake for 45 minutes until the topping is golden brown and bubling.  Serve immediately garnish with flat leaf parsley sprigs.

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