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.