Name: Vegetable moussaka
Prep time: 40 minutes
Cook time: 35 minutes
Yield: 6
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

A hearty but lower-fat dish packed with vegetables and higher in fibre, topped with cheesy-spiced yogurt.

Serves

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

1.0g

Sugars

13.8g

Salt

0.26g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

Step 1

Preheat the oven to 180°C/gas 4. Boil the sweet potato slices for 7-10 minutes until just tender. Drain and set aside.

Step 2

Grill the aubergine slices for 4 minutes on each side and set aside.

Step 3

Add the oil to a pan and add the onions. When they start to brown, add the peppers, courgettes and carrots. Cook for 5 minutes.

Step 4

Add the garlic, lentils, tomatoes, oregano and thyme. Bring to the boil, turn down the heat, cover and simmer for 5 minutes.

Step 5

Meanwhile, to make the topping mix the yogurt, Cheddar and cinnamon together.

Step 6

In an ovenproof dish, place a layer of aubergine, add a spoonful of the lentil and tomato mixture, followed by a layer of sweet potato. Top with more of the lentil and tomato mixture, and layer alternately, finishing with the aubergine.

Step 7

Spoon the yogurt mixture over the top and bake for 15 minutes.

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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Vegetable moussaka

Ingredients