Vegetarian moussaka

A delicious and heartwarming dish perfect for vegetarians.

  • 2 hrs cooking
  • Serves 6
  • Print
Brought to you by ENSURE


Vegetarian moussaka
  • 600 grams (1¼lb) dutch cream potatoes, peeled
  • olive oil spray
  • 1 tablespoon dried oregano
  • 4 medium eggplants (1.2kg)
  • 1 cup (200g) French-style green lentils
  • 1 medium onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 1 long red chilli, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 1 medium red capsicum (200g), chopped finely
  • 2 scoops vanilla ENSURE
  • 2 cups (500ml) bottled tomato passata
  • 200 grams fetta, crumbled
  • ½ cup (50g) grated mozzarella
  • ¼ cup flat-leaf parsley leaves, chopped
  • 1 cup (280g) Greek yoghurt
  • 3 eggs, beaten lightly
Ricotta Béchamel
  • 4 scoops vanilla ENSURE
  • ½ cup (40g) finely grated parmesan
  • 1½ cups (360g) ricotta


Vegetarian moussaka
  • 1
    Preheat oven to 180°C.
  • 2
    Cut potatoes into 1cm thick slices; place in a single layer on a large oiled oven tray. Spray with oil, sprinkle with 2 teaspoons of the oregano; season. Turn slices to coat evenly; bake for 30 minutes or until golden. Transfer slices to a baking-paper-lined tray.
  • 3
    Meanwhile, cut 3 eggplants lengthways into 1cm (½in) thick slices. Place eggplant in a single layer on two trays; spray with oil. Season; scatter with 1 teaspoon of the oregano. Working in batches, cook eggplant on a heated grill plate (or pan or barbecue) for 5 minutes on each side or until golden and tender. Transfer each batch to baking-paper-lined trays.
  • 4
    Cook lentils in a medium saucepan of boil water for 15 minutes or until tender. Drain. Rinse under cold water; drain well.
  • 5
    Cut remaining eggplant into 2cm pieces. Spray a large heavy-based saucepan; cook onion, garlic and chilli for 4 minutes or until soft. Add chopped eggplant; cook for 5 minutes or softened. Stir in carrot and capsicum; cook for 4 minutes. Stir 2 scoops Ensure with ½cup (125ml) water until smooth. Add Ensure mixture, passata and the remaining oregano. Reduce heat to low; cook, covered, for 5 minutes or until eggplant is soft. Stir in lentils; season.
  • 6
    To make ricotta béchamel, whisk Ensure and remaining ingredients in a large bowl until and just smooth. Season.
  • 7
    Arrange potato slices in a single layer in an oiled 22cm x 36cm ovenproof dish; top with half the tomato mixture, then half the eggplant slices in a single layer. Repeat layering with remaining tomato mixture and eggplant. Spoon ricotta béchamel on top, then sprinkle with fetta and mozzarella; drizzle with a little more oil.
  • 8
    Bake for 55 minutes or until moussaka is heated through and top is golden. Stand for 10 minutes. Serve topped with parsley; season with pepper.

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