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Quick vegetarian moussaka

This is a really speedy and vegetarian version of traditional mousakka! Its nutritious and contains protein (via lentils and yoghurt) so helps your muscles recover after a workout!

Ingredients (serves 4):

  • 2 tbsp olive or rapeseed oil

  • 1 onion, chopped finely

  • 2 courgettes, sliced

  • 1 pepper de-seeded and diced

  • 2 crushed garlic cloves

  • Half a tsp ground cinnamon

  • 1 tsp dried oregano

  • 400g can of chopped tomatoes

  • 2 tbsp tomato puree

  • 400g can of green lentils drained and rinsed

  • 1 tsp vegetable bouillon stock powder

  • 2 aubergines slice into 1 cm thick rounds (not length ways)

  • 4 large tomatoes

  • 400g low fat greek yoghurt

  • Pinch of nutmeg

  • Optional 4 tbsp of grated Parmesan


  • Preheat your grill to high

  • Heat half the oil in a large pan and fry the onion for 2-3 mins until softened and clear

  • Add the courgettes and peppers and cook until softened - approx 5 mins

  • Add the garlic, cinnamon and oregano and cook for 1 minute more

  • Stir in the chopped tomatoes, tomato puree, lentils and veg stock powder

  • Simmer for 10 minutes. Add water if it gets too dry.

  • Meanwhile, place the aubergine slices on a baking try, and brush with the remaining oil.

  • Grill for about 2-3 mins on each side, until golden brown and softened (or you can do this in a griddle pan if you prefer)

  • You can either serve this as one dish or as individual 'bowls'. Putting in the lentils mix, and topping with the sliced tomato and aubergine slices.

  • Add the yogurt and sprinkle with grated nutmeg and cheese.

  • Grill until the cheese is golden and bubbling (approx 5 ish mins)

  • Serve with a salad


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