Waitrose and Partners
Midweek veggie moussaka

Midweek veggie moussaka

A classic moussaka is a thing of great beauty, but it takes a lot of time. This streamlined veggie version has depth of flavour and characteristic layers, but also gives you your evening back!

4.5 out of 5 stars(3) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 Essential Aubergines, thinly sliced
  • 3 tbsp Essential Olive Oil
  • 300g pack Essential Mushrooms, thinly sliced
  • 1 Essential Onion, finely chopped
  • 3 clove/s garlic, crushed
  • 500g pack frozen Linda McCartney’s Vegemince
  • 1 tsp dried oregano, plus extra to sprinkle
  • ½ tsp ground cinnamon
  • 3 tbsp Essential Tomato Purée
  • 2 tbsp soy sauce
  • 350g tub Essential Cheese Sauce

Method

  1. Preheat the oven to 220ºC, gas mark 7, then preheat the grill to its highest setting and line the pan (or large baking sheet) with foil. Arrange the aubergines in a single layer on the foil. Combine 2 tbsp oil in a small bowl with a little seasoning and brush over the aubergines. Grill for 10 minutes, then turn the slices and grill for 5 minutes more, until tender and golden.

  2. While grilling, heat the remaining oil in a frying pan, then scatter in the mushrooms and onion. Gently fry for 5 minutes, stirring frequently, until softened and beginning to brown. Stir in the garlic, vegemince, oregano, cinnamon, tomato purée, soy sauce and 150ml water. Cook for about 5 minutes, until piping hot throughout.

  3. Spoon ½ the mushrooms and mince into a shallow 2L ovenproof dish, then arrange ½ the aubergine slices on top. Spread ½ the cheese sauce over, then top with the remaining mushroom mixture, aubergines and cheese sauce. Sprinkle with a little extra oregano and black pepper and bake for about 20 minutes, until lightly browned around the edges. Serve with a leafy salad, if liked.

Cook’s tip

This recipe would also work well with courgettes. Use 2-3 large courgettes and cut them diagonally so the slices are larger and less fiddly to turn.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,031kJ/ 486kcals

Fat

22g

Saturated Fat

6.7g

Carbohydrates

32g

Sugars

14g

Fibre

12g

Protein

33g

Salt

3.1g

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