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.

4

10m

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

Vegetarian
Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.