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Vegetarian moussaka bowls

A quicker version than the traditional oven baked recipe - this vegetarian moussaka gives you protein, fibre, and lots of vitamins and minerals, making it a really nutritious recipe. Serve with salad or more vegetables and you're very easily upping your daily veg portions in one simple meal.

Ingredients (serves 4):

  • 2 tbsp light olive or rapeseed oil

  • 1 onion, finely chopped

  • 2 courgettes washed, trimmed and sliced

  • 1 pepper (red or yellow are best), de-seeded and chopped

  • 2 crushed garlic cloves

  • Half tsp ground cinnamon

  • 1 tsp dried oregano

  • 400g can chopped tomatoes

  • 2 tbsp tomato puree

  • 400g can green lentils, drained and rinsed

  • 1 tsp vegetable bouillon or stock powder

  • 2 aubergines trimmed and slice into 1 cm thick rounds

  • 4 large tomatoes sliced (the version in the pic includes sliced baby plum tomatoes as that was all I had but I've made it with both before and either work!)

  • 400g low fat plain greek yoghurt

  • Pinch of freshly grated nutmeg

  • 4 tbsp parmesan cheese


  • Preheat the grill to high

  • Heat half the oil in a large non-stick pan and ry the onion for a few minutes until translucent.

  • add the courgettes and peppers and cook until softened for about 5 mins

  • Add the garlic, cinnamon and oregano, cooking for a further minute.

  • Stir in the chopped tomatoes, tomato puree, lentils and veg bouillon powder, and simmer for 10 mins.

  • Meanwhile, brush the aubergine slices with the remaining oil and place on a baking tray. Grill for 3 mins on each side until golden brown and softened.

  • Make up the bowls, with the lentil mix, tomatoes and aubergine slices in layers.

  • Spoon over the yoghurt and top with the grated nutmeg and cheese.

  • Grill for about 5 mins until the top is golden and bubbling.

  • Serve on its own or with a salad.

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