Layered Vegetarian Moussaka
Thermomix Vegetarian Moussaka
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

A delicious vegetarian alternative to the traditional lamb moussaka.

Course: Main Course, Main Dish, Vegetarian
Cuisine: Greek
Servings: 8 people
Calories: 210 kcal
Author: Julie Carlyle
  • 400 gm eggplant sliced into 1cm thick rounds
  • 300 gm potato Sliced thinly on a mandolin
  • 185 gm onion
  • 10 gm garlic
  • 240 gm red lentil
  • 600 gm tomato pasatta
  • 240 gm water
  • 1 sprig fresh rosemary removed from woody stem
  • 2 tsp dried oregano
  • 1/2 tsp allspice
  • 1 tsp vegetable stock powder
  • 200 gm eggplant sliced thinly length way on a mandolin
  • 200 gm light Philadelphia Cream Cheese 5% fat
  • 2 eggs
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp ground nutmeg
  1. Preheat the oven to 160 degrees.

  2. Spray a baking dish with oil.

  3. Place all the 1cm rounds of eggplant in a layer across the bottom of a baking dish. Cut eggplant to size as needed to fill in gaps.

  4. Add the layer of sliced potato.

  5. Cover the baking dish with foil and bake for 20 - 30mins. Leave the foil on.

  6. Place the onion and garlic in TM bowl. Blitz 3sec/Speed 7.

  7. Scrape down the bowl.

  8. Add lentils, passata, water oregano, rosemary, all spice, vegetable stock. Cook 20min/100/Speed 1 (MC OUT) Strainer on top to prevent splatters.

  9. Pour the lentils over the eggplant.

  10. Rinse the TM bowl and dry.

  11. Add eggs, cream, salt pepper and nutmeg to the TM bowl. Beat 10sec/Speed4.

  12. Pour the topping over the Moussaka and add the long slices on thinly cut eggplant.

  13. Spray the top of the eggplant with oil. Cover with Alfoil. Bake 20 minutes

  14. Uncover the dish and bake for a further 10-15 minutes or until golden.

Nutrition Facts
Thermomix Vegetarian Moussaka
Amount Per Serving (200 g)
Calories 210
* Percent Daily Values are based on a 2000 calorie diet.