Bean & Aubergine Moussaka Recipe

Looking for an easy Bean & Aubergine Moussaka recipe? Learn how to make Bean & Aubergine Moussaka using healthy ingredients.


Submitted by helganog

Makes 4 servings



Veggie version of Moussaka. Serve with green veg or salad

Recipe Ingredients for Bean & Aubergine Moussaka

85 g red lentils dry
1 tbsp oil
450 g aubergine, sliced
1 medium onion
1 clove garlic
60 mushrooms sliced
1 tsp thyme
1/4 tsp ground cinnamon
400 g canned tomatoes
2 tbsp tomato puree
400 g kidney beans
3 medium eggs
275 g greek yoghurt
15 g parmesan cheese

Recipe Directions for Bean & Aubergine Moussaka

  1. Boil lentils for 20 minutes and drain

  2. Steam the aubergine slices for 10 minutes

  3. Fry the chopped onion and garlic in oil for 5 minutes until soft, add everything from mushrooms down to kidney beans and simmer for 5 minutes.

  4. Beat the eggs, add in the yoghurt.

  5. Lay half the aubergines in an overproof dish and cover with tomato mix. Lay the rest of the aubergines on top and cover with the yoghurt mix and sprinkle the cheese on top.

  6. Bake at 180 (Gas 4) for 40 minutes

Categories

Beans, Main Dish, Vegetarian

Nutrition Facts
Serving Size 749.1g
Amount Per Serving
Calories
444
Calories from Fat
148
% Daily Value*
Total Fat
16.4g
25%
Saturated Fat
7.8g
39%
Trans Fat
0.0g
Cholesterol
143mg
48%
Sodium
384mg
16%
Potassium
1481mg
42%
Total Carbohydrates
48.2g
16%
Dietary Fiber
13.2g
53%
Sugars
10.8g
Protein
30.2g
Vitamin A 21% Vitamin C 38%
Calcium 19% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in niacin
  • High in pantothenic acid
  • High in riboflavin
  • High in selenium
  •   Bad points
  • High in cholesterol
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