Lentil Moussaka Traybake
with Eggplant and Potatoes
Hearty Moussaka flavours, done vegetarian & healthy! Baking the potatoes and eggplants in the oven makes for a quicker and easier take on the classic Greek treat.
Cals 574 · Prot 37 · Carbs 76 · Fat 15
Vegetarian
Calorie Smart
50 min
Hearty Moussaka flavours, done vegetarian & healthy! Baking the potatoes and eggplants in the oven makes for a quicker and easier take on the classic Greek treat.
Cals 574 · Prot 37 · Carbs 76 · Fat 15
Vegetarian
Calorie Smart
Ingredients
Lentil mix
Canned lentils
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
50 ML
Vegetable stock cube
15*
1 Piece
Cumin powder
2 Grams
Paprika powder
2 Grams
Cinnamon powder
1 Gram
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Grated mozzarella
4*
120 Grams
Roast
Potatoes
450 Grams
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Salad
Cucumber
2 Piece
Fresh mint
10 Grams
Olive oil
0.5 Tbsp
White balsamic vinegar
14*
15 ML
Salt
0.5 Tsp
Allergens
*15 Celery, *4 Milk, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2401 / 574 |
| Fats (g) | 15.2 |
| of which saturated (g) | 8.2 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 20.7 |
| Fibers (g) | 25.1 |
| Proteins (g) | 36.8 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and bake
- Preheat the oven to 220°C/200°C fan.
- Scrub the potatoes clean.
- Cut the potatoes (skin on) and eggplants into 1 cm slices.
- Add the eggplant slices onto a lined oven tray.
- Top with the potato slices.
- Drizzle generously with olive oil and sprinkle generously with salt.
- Bake for 30 min.
Tip! If you are cooking for 3 or 4, you might wish to use two trays and the fan forced oven function.
2 Prep
- Meanwhile, rinse and drain the lentils.
- Peel and finely chop the onion.
- Peel and mince the garlic.
3 Fry and simmer
- Heat a large non-stick pan over medium high heat with a drizzle of olive oil.
- Once hot, fry the onion and a pinch of salt for 5 min.
- Add the lentils, garlic, tomato paste, tomato passata, measured water, 0.5 stock cube, cumin powder, paprika powder, cinnamon powder, oregano, pepper and a second pinch of salt.
- Simmer for 5 min.
Tip! If bubbles appear when a small piece of onion is placed in the oil, it's hot enough to fry.
4 Bake
- Once the potatoes and eggplants have baked for 30 min, top them with the lentil sauce.
- Sprinkle with the grated mozzarella.
- Return the tray into the oven and bake for a final 8-10 min.
Tip! Make sure the potatoes have softened and the eggplants have roasted before adding the lentil mix. If not, give them an additional 5 min in the oven.
5 Prep salad
- Meanwhile, chop the cucumber into half moons.
- Pick and finely chop the mint leaves (reserving a few small leaves for garnish).
- In a large bowl, combine the cucumber with the mint, olive oil, balsamic vinegar and a pinch of salt.
- Mix well.
6 Serve
- Serve the Lentil Moussaka Tray Bake with the Cucumber Mint Salad alongside.
- Garnish with the reserved mint leaves.
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