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Vegetable moussaka

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Vegetable moussaka
A hearty but lower-fat dish packed with vegetables and higher in fibre, topped with cheesy-spiced yogurt.
Serves
6
Prep
40 minutes
Cook
35 minutes
Each 245g serving contains (excludes serving suggestion)
KCal
168
Carbs
23.7g
Fibre
6.7g
Protein
9.3g
Fat
2.6g
Saturates
1.00g
Sugars
13.8g
Salt
0.26g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 sweet potato (approx. 350g), peeled and cut into 0.5cm-thick slices
1 aubergine, thinly sliced
1 tsp rapeseed oil
2 medium onions, finely chopped
3 cloves garlic, chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 courgette, finely diced
1 carrot, grated
1x 400g can lentils, drained
400g tin tomatoes
1 tsp oregano
1 tsp thyme
For the topping:
200g 0% fat Greek yogurt
50g half-fat Cheddar, finely grated
1 heaped tsp ground cinnamon
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Method

Recipe tips
  • You could make individual moussaka in ovenproof dishes to serve direct to the table.
  • For the best flavour, allow to stand for 5-10 minutes before serving.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.
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