Vegetarian Moussaka

This recipe works in combination with: Courgette & Mushroom Gratin, Mushroom Stroganoff, Vegetable Hotpot. This recipe features in these meal plans: Veggie Winter Warmers.

A tasty vegetarian version of this classic Greek dish.


  • 2/3 small aubergine, sliced
  • 1/3 small onion (approx 110g each), finely chopped
  • 1/2 medium green pepper (155g), chopped
  • half a 227g tin chopped tomatoes
  • 25g of dried red lentils
  • 150ml of milk
  • 1 garlic clove, finely chopped
  • 2 tsp tomato puree
  • 1 tsp dried mixed herbs
  • 1 tbsp vegetable oil
  • 1 tbsp margarine/butter
  • 2 tsp grated Parmesan
  • 1 tbsp plain white flour
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 180c
  • Price per person: £1.46
  • Store cupboard: Basic
  • Calories per serving: 307
  • 5-a-day per serving: 4
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Vegetarian Moussaka photo

808 cooks think so


  1. Preheat the oven. Heat the oil in a frying pan and fry the aubergine for 2-3 minutes on each side or until browned. Remove from the pan and set aside.
  2. Heat more oil in the pan, if needed, and cook the onion and garlic for 2-3 minutes or until the onion is soft. Add the pepper and fry for 2-3 minutes or until cooked. Add the chopped tomatoes, lentils, tomato puree, mixed herbs and 100ml water. Simmer for 10-15 minutes or until the lentils are almost cooked, adding extra water if the mix is too dry. Season with salt and pepper.
  3. Meanwhile, make the sauce. Melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Remove from the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste to an even consistency before adding a little more milk and repeat. Once the paste has a creamy consistency gradually stir in the remaining milk and return to the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the 1 tsp Parmesan and season with salt and pepper.
  4. Spoon half the tomato and lentil mixture into an ovenproof dish and lay half the aubergine slices on top. Repeat.
  5. Pour the sauce over the aubergine mixture, top with the remaining Parmesan and bake in the oven for 15-20 minutes or until golden. Serve immediately.

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