We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Cheesy Aubergine & Lentil Moussaka

Cheesy Aubergine & Lentil Moussaka

Rating
4.5rating out of 5

(2047 reviews from our customers)

Prep Time

55 min

Cuisine

Greek

This comforting vegetarian bake is packed with goodness from green lentils, aubergine & plenty of tomato sauce. The rich moussaka flavours come from ground cinnamon and dried oregano. Topped off with a tender layer of sliced potato, creamy béchamel sauce and of course plenty of cheese. Mmm-moussaka!

Prep Time

55 min

Cuisine

Greek

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 can of chopped tomatoes
Red-onion
1 red onion
Aubergine
1 aubergine
garlic-clove
2 garlic cloves
tomato paste 3.18
1 tbsp tomato paste †
Cheddar-cheese
40g mature cheddar †
dried-oregano
1 tsp dried oregano
cinnamon
1/2 tsp ground cinnamon
Potatoes
400g potatoes
fresh-parsley
5g parsley
Brown-lentils
1 can of lentils
vegetable stock cube (new5/18)
1 vegetable stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Soy-sauce-sachet
15ml soy sauce †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 400g potatoes
  • 5g parsley
  • 1 can of lentils (400g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 320 kJ
76 kcal
2658 kJ
630 kcal
Fat
of which saturates
1.9 g
1.2 g
15.9 g
9.9 g
Carbohydrate
of which sugars
10.2 g
1.7 g
84.6 g
14.2 g
Fibre 3 g 24.5 g
Protein 4 g 33 g
Salt 0.58 g 4.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
1 tbsp tomato paste
tomatoes (sulphites)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 tsp dried oregano
dried oregano
1/2 tsp ground cinnamon
ground cinnamon
400g potatoes
potato
5g parsley
flat parsley (100%)
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
Allergens
  • Allergens highlighted by † (sulphites, milk, celery, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Aubergine & Lentil Moussaka

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Slice the potatoes into thin discs

Add the potato discs to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 7-8 min or until almost tender

Once done, drain, set aside to steam dry and reserve the pot

2 Cheesy Aubergine & Lentil Moussaka

Meanwhile, trim the green stalks off the aubergine[s] and cut into quarters lengthways, then slice finely

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of olive oil over a high heat

Add the sliced aubergine and cook for 2-3 min on each side or until charred and beginning to soften

3 Cheesy Aubergine & Lentil Moussaka

Meanwhile, peel and finely chop the red onion[s]

Transfer the softened aubergine to a plate and return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until beginning to soften

4 Cheesy Aubergine & Lentil Moussaka

Meanwhile, re-boil a kettle

Peel and finely chop (or grate) the garlic 

Dissolve the vegetable stock cube[s] in 150ml [250ml] boiled water

Drain and rinse the canned lentils

5 Cheesy Aubergine & Lentil Moussaka

Once the onion has softened, add the chopped garlic, dried oregano, tomato paste and ground cinnamon and cook for 30 sec

Return the softened aubergine to the pan and add the drained lentilschopped tomatoes, vegetable stock and soy sauce

Give everything a good mix up and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook until step 7

6 Cheesy Aubergine & Lentil Moussaka

Return the reserved pot to a medium heat with 30g [60g] butter

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1-2 min until a sandy paste forms – this is your roux

Gradually whisk 350ml [700ml] milk into the roux, a little at a time and cook for 5-7 min or until a smooth, thick sauce remains

Season generously with salt – this is your béchamel sauce

7 Cheesy Aubergine & Lentil Moussaka

Transfer the aubergine & lentil mix to an oven-proof dish

Top with the drained potatoes then pour the béchamel sauce all over

Grate the cheddar cheese all over and top with the grated Italian hard cheese

Put the dish in the oven for 15-20 min until bubbling and golden

Meanwhile, chop the parsley roughly

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the aubergine & lentil moussaka and garnish with the chopped parsley 

Enjoy!

Share this recipe