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Veggie Moussaka with Lentils and Garlic Ciabatta

This delicious Veggie Moussaka has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

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Veggie Under 650 calories Climate Conscious WeightWatchers Climate Superstar Low CO2
Prep: 45 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 3 garlic cloves
  • 50 gr red split lentils
  • 15 gr worcester sauce
  • 1 sachet mixed herbs
  • 1 sachet ground cinnamon
  • 28 gr red wine stock paste
  • 1 carton finely chopped tomatoes with basil
  • 1 aubergine
  • 75 gr creme fraiche
  • 40 gr grated hard italian style cheese
  • 1 ciabatta
  • 1 tsp sugar for the sauce
  • 250 ml water for the sauce
  • 10 gr butter
  • 5 garlic cloves
  • 75 gr red split lentils
  • 22.5 gr worcester sauce
  • 1 sachet mixed herbs
  • 1.5 sachet ground cinnamon
  • 42 gr red wine stock paste
  • 1.5 carton finely chopped tomatoes with basil
  • 2 aubergines
  • 99 gr creme fraiche
  • 60 gr grated hard italian style cheese
  • 2 ciabattas
  • 1.5 tsp sugar for the sauce
  • 375 ml water for the sauce
  • 15 gr butter
  • 6 garlic cloves
  • 100 gr red split lentils
  • 30 gr worcester sauce
  • 2 sachets mixed herbs
  • 2 sachets ground cinnamon
  • 56 gr red wine stock paste
  • 2 cartons finely chopped tomatoes with basil
  • 2 aubergines
  • 150 gr creme fraiche
  • 80 gr grated hard italian style cheese
  • 2 ciabattas
  • 2 tsp sugar for the sauce
  • 500 ml water for the sauce
  • 20 gr butter

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7. 
    Peel and grate the garlic (or use a garlic press). 
    Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add half the garlic. Cook for 30 secs.
  2. Add the red split lentils, Worcester sauce, mixed herbs, ground cinnamon, red wine stock paste and chopped tomatoes to the pan. 
    Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat to medium-low and simmer until the lentils are soft, 25-30 mins. 
    Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan. Add a splash of water if it's a litte dry.
  3. Meanwhile, trim the aubergine and slice into 1cm thick rounds.
    Pop the aubergine rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
    When the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halfway through. 
  4. When the tomato lentil sauce is ready, stir through the butter (see pantry for amount) until metled, then transfer to an ovenproof dish. Layer over the aubergine slices. 
    Spread the creme fraiche out evenly on top, then sprinkle over the cheese. Season with pepper.
    Halve the ciabatta. Spread over the remaining garlic, drizzle with oil and season with salt. 
  5. Switch your oven to grill on high heat and grill your moussaka until the cheese is golden and bubbling, 5-6 mins. 
    Grill the garlic ciabatta alongside until golden and toasted, 2-3 mins.
  6. When ready, share the veggie moussaka between your bowls.
    Serve with the garlic ciabatta alongside. 
    Enjoy!