Serve up a hearty meat-free dish tonight. This 5-ingredient lentil moussaka is super easy and ideal for a cold night in.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1 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, drained, torn
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute fresh mozzarella for bocconcini.
Serve up a hearty meat-free dish tonight. This 5-ingredient lentil moussaka is super easy and ideal for a cold night in.
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.
