Greek Vegetarian Moussaka with Lentil Ragu
Roasted aubergine rounds layered with lentil ragu of tomatoes, oregano and cinnamon, cooked with sautéed onion and garlic.
- 2 medium aubergine
- 100 g green lentils
- 150 g greek yogurt
- 80 g feta cheese
- 1 medium onion
- 3 cloves garlic
- 200 g canned tomatoes
- 60 ml olive oil
- 2 tsp oregano
- ½ tsp cinnamon
- 1 whole egg
- 30 g parmesan cheese
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Slice aubergines into 1cm rounds and brush with olive oil.
- Step 2
Roast aubergine slices for 20 minutes until golden and tender.
- Step 3
Cook green lentils in boiling water for 20-25 minutes until tender, then drain.
- Step 4
Dice onion and mince garlic, sauté in olive oil for 5 minutes until soft.
- Step 5
Add canned tomatoes, oregano, cinnamon, and cooked lentils to the pan.
- Step 6
Simmer the lentil ragu for 10 minutes until thickened, season with salt and pepper.
- Step 7
Beat egg into Greek yogurt, crumble in half the feta cheese.
- Step 8
Layer half the aubergine in a baking dish, top with lentil ragu, then remaining aubergine.
- Step 9
Spread yogurt mixture over the top, sprinkle with remaining feta and parmesan.
- Step 10
Bake for 25-30 minutes until golden brown and set.
- Step 11
Rest for 5 minutes before serving.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
