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Thermomix Vegetarian Moussaka
Julie Carlyle
A delicious vegetarian alternative to the traditional lamb moussaka.
Print Recipe
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
Main Course, Main Dish, Vegetarian
Cuisine
Greek
Servings
8
people
Calories
210
kcal
Ingredients
1x
2x
3x
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
½
tsp
allspice
1
tsp
vegetable stock powder
Topping
200
gm
eggplant
sliced thinly length way on a mandolin
200
gm
light Philadelphia Cream Cheese
5% fat
2
eggs
¼
teaspoon
salt
¼
teaspoon
white pepper
¼
teaspoon
ground nutmeg
Instructions
Preheat the oven to 160 degrees.
Spray a baking dish with oil.
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.
Add the layer of sliced potato.
Cover the baking dish with foil and bake for 20 - 30mins. Leave the foil on.
Place the onion and garlic in TM bowl. Blitz 3sec/Speed 7.
Scrape down the bowl.
Add lentils, passata, water oregano, rosemary, all spice, vegetable stock. Cook 20min/100/Speed 1 (MC OUT) Strainer on top to prevent splatters.
Pour the lentils over the eggplant.
Rinse the TM bowl and dry.
Add eggs, cream, salt pepper and nutmeg to the TM bowl. Beat 10sec/Speed4.
Pour the topping over the Moussaka and add the long slices on thinly cut eggplant.
Spray the top of the eggplant with oil. C
over with Alfoil.
Bake 20 minutes
Uncover the dish and bake for a further 10-15 minutes or until golden.
Nutrition
Serving:
200
g
Calories:
210
kcal
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