Vegetable moussaka
Nutrition Facts
each servingIngredients
all 17 types- 1 sweet potato (approx. 350g), peeled and cut into 0.5cm-thick slices
- 1 aubergine, thinly sliced
- 1 tsp rapeseed oil
- 2 medium onions, finely chopped
- 3 cloves garlic, chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 courgette, finely diced
- 1 carrot, grated
- 1x 400g can lentils, drained
- 400g tin tomatoes
- 1 tsp oregano
- 1 tsp thyme
- For the topping:
- 200g 0% fat Greek yogurt
- 50g half-fat Cheddar, finely grated
- 1 heaped tsp ground cinnamon
Directions
7 steps in totalPreheat the oven to 180°C/gas 4. Boil the sweet potato slices for 7-10 minutes until just tender. Drain and set aside.
Grill the aubergine slices for 4 minutes on each side and set aside.
Add the oil to a pan and add the onions. When they start to brown, add the peppers, courgettes and carrots. Cook for 5 minutes.
Add the garlic, lentils, tomatoes, oregano and thyme. Bring to the boil, turn down the heat, cover and simmer for 5 minutes.
Meanwhile, to make the topping mix the yogurt, Cheddar and cinnamon together.
In an ovenproof dish, place a layer of aubergine, add a spoonful of the lentil and tomato mixture, followed by a layer of sweet potato. Top with more of the lentil and tomato mixture, and layer alternately, finishing with the aubergine.
Spoon the yogurt mixture over the top and bake for 15 minutes.
