Good Food
for Good

Vegetarian Moussaka

Under $10/4 servesMain MealsVegetarian Greek
Serves 4Time 60 mins

Flavours and textures combine for a tasty result

Fat - total 22g 31%
Fat - saturated 6g 26%
Salt 573mg 25%
Protein 19g 38%
Carbs 32g 10%
Sugar 16g 18%
Energy 1686kJ 19%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1 medium) Zucchini, unpeeled
  • ( 1 medium) Desiree potato, peeled
  • ( 1 medium) Eggplant
  • ( 1 1/2 medium) Brown onion, raw and peeled
  • ( 3 cloves) Raw garlic, peeled
  • ( 1/3 cup) Dried lentils
  • ( 1 can) Canned whole tomato in tomato juice, undrained
  • ( 1 cup) Reduced-fat (16% fat) cheddar cheese
  • ( 1 1/2 cup) Lite (1% fat) milk
  • ( 1 1/2 tsp) Cornstarch (cornflour)
  • ( 1/2 tsp) Ground black pepper
  • ( 1/2 tsp) Cooking salt
  • ( 4 tbsp) Olive oil

Method

  1. Preheat your oven to 180 degrees Celsius (C).
  2. Cut the zucchini, potatoes, and eggplant into slices.
  3. In a bowl, add one (1) tablespoon of oil for each vegetable and then place on a baking tray and bake for 20 minutes.
  4. While the vegetables are baking, prepare the white sauce. Heat the milk in a pan. Mix the corn flour with three (3) tablespoons of cold water, and then mix in the hot milk. Continue to heat until the milk has thickened.
  5. Dice the onion and crush the garlic.
  6. In a large pan, add the remaining oil and cook the onion and garlic. Cook until the onions are soft and sweet.
  7. Add the vegetables and tomato to the pan. Cook for five (5) minutes, until the sauce has thickened.
  8. Add the vegetable mixture to a baking tray. Top with the milk sauce and then the cheese, and bake in the oven for 30 minutes until the cheese is golden brown.
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