Slow cooker vegetarian moussaka

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Slow cooker vegetarian moussaka

With yoghurt, eggs and parmesan, this Greek moussaka is a hearty family meal packed with vegetables

6 hours minimum

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • 1 large aubergine, diced
  • Light cooking spray oil
  • 1 medium onion, diced
  • 1–2 cloves garlic, finely diced
  • 2 peppers (colour of your choice), deseeded and cut into chunks
  • 2 large courgettes, diced
  • 120g dried puy lentils, rinsed
  • 500g passata
  • 200ml reduced-salt vegetable stock
  • Small handful fresh rosemary (leaves only) or 1⁄2 teaspoon dried rosemary
  • Freshly ground black pepper, to taste
  • 225g fat-free Greek-style yoghurt
  • 3 medium eggs, lightly beaten
  • 1 teaspoon nutmeg, freshly grated
  • 25g Parmesan cheese, grated (or vegetarian equivalent)

CALORIES: 357

FAT: 9.2g

5 A DAY: 5.5

SALT: 0.5g

SUGAR: 18g

Method

  1. Preheat the slow cooker if necessary.
  2. Place the aubergine in a microwavable dish and cook for 3 minutes on high (this prevents the aubergine from absorbing too much oil).
  3. Coat a large, non-stick pan in spray oil and warm over
    a medium heat. Add the onion and, stirring regularly,
    cook until it has softened. Then add the cooked aubergine, garlic, peppers and courgettes, and cook for 2 minutes.
  4. Add the lentils, passata and stock. Sprinkle over the rosemary, season with black pepper and mix thoroughly.
  5. Bring to the boil before carefully transferring into the slow cooker. Cover and cook for 6–8 hours on low, until the lentils are tender. For a quicker cooking time, set the slow cooker to medium and cook for 4–6 hours or to high for 3–4 hours.
  6. Mix together the yoghurt and eggs until smooth. Season with the nutmeg and black pepper.
  7. Thoroughly stir the vegetable and lentil mixture and smooth the surface. Pour the yoghurt and egg mixture over the top and smooth into an even layer. Sprinkle the Parmesan on top, cover and allow to cook for a further 45–60 minutes on low, until the yoghurt and egg layer has set.
  8. For a golden finish, carefully remove the pot from the slow cooker, using oven gloves. Place under a preheated grill for about 4–5 minutes, or until the desired colour.

Serve with a green salad, dressed with a small amount of olive oil and balsamic vinegar. This reheats well, but it is best to add a small amount of water and reheat gently in a covered pan on the hob or dish in the microwave.


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