Vegetarian moussaka

Cooking time:
1 hour 15 mins


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
572 Kcal40.7g13.9g2.5g30.8g16.4g8.3g


Step 1

Preheat oven to 180C/gas 4. Heat 2 tbsp oil in a large pan and add onion and garlic, cook till just soft.

Step 2

Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 minutes. Taste and season as required. Remove from heat, add basil.

Step 3

Fry aubergines in remaining oil until soft and lightly browned. Lightly grease a 2 litre/3½ pint ovenproof dish and line the base with 1/3 of the aubergine slices.

Step 4

Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine. Combine the remaining ingredients except the parmesan, pour on top of the aubergine and spread out with a spatula.

Step 5

Sprinkle on parmesan and place in oven for about 45 minutes until top is golden and the sauce is bubbling at the edges. Serve with a crisp green salad.

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