Aubergine & Lentil Moussaka
Make moussaka a little less rich with layers of melt-in-your-mouth aubergine, green lentils and our quick white sauce that's lower in calories and fat. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Trim the green stalk[s] off your aubergine[s] and slice into approx. 1cm rounds
Add the aubergine slices to a tray (or two!) with a drizzle of olive oil and a pinch of salt
Put the tray[s] in the oven and cook for 15-20 min or until lightly browned and tender
Meanwhile, boil half a kettle
Peel and finely chop your brown onion[s]
Peel and finely chop (or grate) your garlic
Chop your lighter cheese finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and cook for 3-4 min or until starting to soften
Meanwhile, dissolve your vegetable stock mix in 50ml [70ml] [90ml] boiled water then add your dried oregano and stir together – this is your herby stock
Drain and rinse your green lentils
Once the onion has started to soften, add the chopped garlic and chopped tomatoes to the pan and cook for a further 1-2 min until fragrant
Once fragrant, add your herby stock and drained lentils with a pinch of salt and pepper
Give everything a mix up and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook for 5-6 min or until thickened – this is your lentil filling
Meanwhile, combine your grated Italian hard cheese in a pot with your cornflour and a generous pinch of salt and pepper and mix until the cheese is fully coated
Add 100ml [200ml] [300ml] milk to the pot and stir it all together
Cook over a medium-high heat for 3-4 min, stirring frequently, or until the cheese has melted and the sauce has thickened – this is your white sauce
Once the lentil filling has thickened, transfer to an oven-proof dish
Top with the roasted aubergine slices
Cover with the white sauce, spreading it over the aubergine slices with the back of a spoon until evenly coated
Top with the chopped lighter cheese and put the dish in the oven for 15-20 min or until golden – this is your aubergine & lentil moussaka
Whilst the moussaka is cooking, chop your parsley roughly, including the stalks
Leave the aubergine & lentil moussaka to stand for 5 min before serving (this helps the flavours to develop and makes it easier to serve!)
Garnish with the chopped parsley
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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