Easy eggplant bake
Looking for a vegetarian moussaka recipe? Try our version of the dish. It's filled with eggplant and lentils - filling and delicious. Why not give it a go for a meat-free Monday?
SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Preheat oven to 180°C.
- Slice eggplant into 1cm thick rounds and spray with canola oil. Bake for 20 minutes or until golden.
- In a large pan, fry mince until brown.
- Add onion and cook until tender.
- Add chopped vegetables to the pan, cook for 2 minutes.
- Add canned tomatoes, tomato paste, and water. Simmer for 20 minutes.
- Stir through the legumes, pepper and parsley.
- Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
- Bake for 20 minutes.
- Garnish with chopped parsley.
Tip
Use chickpeas or kidney beans in place of lentils.
- 1.5 kgeggplant
- Canola oil spray
- 1onion, diced
- 2 cupsvegetables, finely diced (eg broccoli stalks, carrot, capsicum, cauliflower stalk)
- 2400g can tomatoes
- 1 tbsptomato paste
- 1 cupwater
- 1400g can lentils, drained, rinsed
- 1/2 tspblack pepper
- 1 cupItalian parsley, chopped
Per serve
- Energy359kJ
- Total Fat0.4g
- Saturated Fat0.1g
- Total Carbohydrate20.9g
- Sugars9.4g
- Dietary Fibre6.9g
- Protein4.8g
- Sodium66mg
Method
- Preheat oven to 180°C.
- Slice eggplant into 1cm thick rounds and spray with canola oil. Bake for 20 minutes or until golden.
- In a large pan, fry mince until brown.
- Add onion and cook until tender.
- Add chopped vegetables to the pan, cook for 2 minutes.
- Add canned tomatoes, tomato paste, and water. Simmer for 20 minutes.
- Stir through the legumes, pepper and parsley.
- Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
- Bake for 20 minutes.
- Garnish with chopped parsley.
Tip
Use chickpeas or kidney beans in place of lentils.
Ingredients
- 1.5 kgeggplant
- Canola oil spray
- 1onion, diced
- 2 cupsvegetables, finely diced (eg broccoli stalks, carrot, capsicum, cauliflower stalk)
- 2400g can tomatoes
- 1 tbsptomato paste
- 1 cupwater
- 1400g can lentils, drained, rinsed
- 1/2 tspblack pepper
- 1 cupItalian parsley, chopped
Ingredients
- 1.5 kgeggplant
- Canola oil spray
- 1onion, diced
- 2 cupsvegetables, finely diced (eg broccoli stalks, carrot, capsicum, cauliflower stalk)
- 2400g can tomatoes
- 1 tbsptomato paste
- 1 cupwater
- 1400g can lentils, drained, rinsed
- 1/2 tspblack pepper
- 1 cupItalian parsley, chopped
Nutrition Facts
Per serve
- Energy359kJ
- Total Fat0.4g
- Saturated Fat0.1g
- Total Carbohydrate20.9g
- Sugars9.4g
- Dietary Fibre6.9g
- Protein4.8g
- Sodium66mg
Method
- Preheat oven to 180°C.
- Slice eggplant into 1cm thick rounds and spray with canola oil. Bake for 20 minutes or until golden.
- In a large pan, fry mince until brown.
- Add onion and cook until tender.
- Add chopped vegetables to the pan, cook for 2 minutes.
- Add canned tomatoes, tomato paste, and water. Simmer for 20 minutes.
- Stir through the legumes, pepper and parsley.
- Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
- Bake for 20 minutes.
- Garnish with chopped parsley.
Tip
Use chickpeas or kidney beans in place of lentils.
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