Lentil moussaka
Serve up a hearty meat-free dish tonight. This 5-ingredient lentil moussaka is super easy and ideal for a cold night in.
Serves
4
Prep
10m
Cooking
30m
Ingredients
- 1 medium eggplant, thickly sliced
- 1 brown onion, finely chopped
- 3 x 400g cans lentils, rinsed, drained
- 700g jar tomato pasta sauce with basil
- 200g tub fresh mozzarella or bocconcini, drained, torn
Method
STEP 1
Lightly spray both sides of the eggplant slices with olive oil spray. Heat a large frying pan over high heat. Add half the eggplant and cook for 2 mins each side or until golden brown. Transfer to a plate. Repeat with the remaining eggplant.
STEP 2
Reduce heat to medium. Add onion to the pan. Cook, stirring, for 3 mins or until the onion softens. Add the lentils and pasta sauce and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the sauce thickens slightly.
STEP 3
Preheat grill on medium. Spoon the lentil mixture into a 6-cup (1.5L) baking dish. Arrange the eggplant slices and mozzarella or bocconcini on top. Cook under the grill for 5 mins or until the cheese melts and is golden brown.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
