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?

Eggplant moussaka
SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Preheat oven to 180°C.
  2. Slice eggplant into 1cm thick rounds and spray with canola oil. Bake for 20 minutes or until golden.
  3. In a large pan, fry mince until brown.
  4. Add onion and cook until tender.
  5. Add chopped vegetables to the pan, cook for 2 minutes.
  6. Add canned tomatoes, tomato paste, and water. Simmer for 20 minutes.
  7. Stir through the legumes, pepper and parsley.
  8. Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
  9. Bake for 20 minutes.
  10. Garnish with chopped parsley. 

Tip

Use chickpeas or kidney beans in place of lentils.

  • 1.5 kg
    eggplant
  •  
    Canola oil spray
  • onion, diced
  • 2 cups
    vegetables, finely diced (eg broccoli stalks, carrot, capsicum, cauliflower stalk)
  • 400g can tomatoes
  • 1 tbsp
    tomato paste
  • 1 cup
    water
  • 400g can lentils, drained, rinsed
  • 1/2 tsp
    black pepper
  • 1 cup
    Italian parsley, chopped
Per serve
  • Energy
    359kJ
  • Total Fat
    0.4g
  • Saturated Fat
    0.1g
  • Total Carbohydrate
    20.9g
  • Sugars
    9.4g
  • Dietary Fibre
    6.9g
  • Protein
    4.8g
  • Sodium
    66mg