vegetarian Moussaka
1 slice of vegetarian moussaka contains 462 Calories. The macronutrient breakdown is 37% carbs, 42% fat, and 21% protein. This is a good source of protein (43% of your Daily Value), fiber (26% of your Daily Value), and potassium (12% of your Daily Value).
- Makes
- 4 slice
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
Ingredients
Directions
- Directions Preheat the oven to 180C fan oven and cook the lentils according to packet instructions. For the filling, toss the aubergine slices in water, then drain and season, to taste, with salt and freshly ground black pepper. Place the eggplant slices on a greased baking sheet and either brush lightly with the extra olive oil, or spray with cooking spray. Roast in a180 oven until golden, 20-30 minutes, rotating pan halfway through, careful not to blacken. If need be, remove any slices that are thinner which will have cooked faster. The eggplant will continue to cook once assembled, so at this point, don’t worry if they don’t seem completely done. Just make sure they are golden in color. You can also grill them, to bring up the color. Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened. Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes. Add the canned chopped tomatoes and cinnamon and all spice and simmer for 4-5 minutes. Add the lentils. Simmer for a further 2-3 minutes, or until warmed through. Layer sauce and aubergine (beginning with sauce) in ovenproof dish and sprinkle over the chopped parsley. For the topping, in a bowl, beat together the Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan. Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.
Nutrition Facts
For 1 slice of vegetarian moussaka (477g)
Nutrient | Value | %DV |
---|---|---|
Calories | 462 | |
Fats | 21g | 27% |
Saturated fats | 9g | 45% |
Trans fats | 0.1g | |
Cholesterol | 155mg | 52% |
Sodium | 409mg | 18% |
Carbs | 42g | 15% |
Net carbs | 35g | |
Fiber | 7g | 26% |
Sugar | 7g | |
Protein | 24g | |
Calcium | 214mg | 21% |
Iron | 2mg | 21% |
Potassium | 546mg | 12% |
Vitamin D | 1μg | 6% |
Vitamins and Minerals | ||
Alpha carotene | 8μg | |
Beta carotene | 573μg | |
Caffeine | 0mg | |
Choline | 127mg | 23% |
Copper | 0.1mg | 16% |
Fluoride | 0.4μg | |
Folate (B9) | 64μg | 16% |
Lycopene | 1798μg | |
Magnesium | 38mg | 9% |
Manganese | 1mg | 29% |
Niacin | 1mg | 9% |
Pantothenic acid | 1mg | 23% |
Phosphorus | 234mg | 33% |
Retinol | 105μg | |
Riboflavin (B2) | 0.3mg | 26% |
Selenium | 19μg | 34% |
Theobromine | 0mg | |
Thiamine | 0mg | 4% |
Vitamin A IU | 1438IU | |
Vitamin A | 172μg | 19% |
Vitamin B12 | 1μg | 24% |
Vitamin B6 | 0.2mg | 18% |
Vitamin C | 45mg | 50% |
Vitamin D IU | 34IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 1μg | |
Vitamin E | 2mg | 11% |
Vitamin K | 8μg | 6% |
Zinc | 2mg | 14% |
Sugars | ||
Sugar | 7g | |
Sucrose | 0.3g | |
Glucose | 9g | |
Fructose | 3g | |
Lactose | 0g | |
Maltose | 0g | |
Galactose | 0g | |
Starch | 0g | |
Fats | ||
Saturated fats | 9g | 45% |
Monounsaturated fats | 6g | |
Polyunsaturated fats | 1g | |
Trans fats | 0.1g | |
Fatty Acids | ||
Total omega 3 | 0g | |
Total omega 6 | 1g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 0.5g | |
Arginine | 1g | |
Aspartic acid | 1g | |
Cystine | 0.1g | |
Glutamic acid | 2g | |
Glycine | 0.3g | |
Histidine | 0.3g | |
Hydroxyproline | 0g | |
Isoleucine | 1g | |
Leucine | 1g | |
Lysine | 1g | |
Methionine | 0.3g | |
Phenylalanine | 1g | |
Proline | 1g | |
Serine | 1g | |
Threonine | 0.4g | |
Tryptophan | 0.1g | |
Tyrosine | 1g | |
Valine | 1g |