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This vegetarian moussaka is so tasty and comforting, it's perfect for a cold winters night! This recipe uses a yoghurt sauce instead of béchamel to top as a healthy alternative.
1 large or 2 medium eggplants (approx 380g), sliced about 3mm thick1 onion, finely chopped2 tsp organic extra virgin olive oil, plus 2 tsp extra2 garlic cloves, crushed1 tbsp organic tomato paste½ cup red wine1 large zucchini (140g), finely chopped180g (1½ cups) of pumpkin, finely chopped1½ x 400g tins of organic diced tomatoes½ cup dry organic French-style green lentils1 tsp organic oregano1 tsp organic ground cumin2 tsp organic ground cinnamon1 tsp ground allspice2 tsp vegetable stock powder240g (1 cup) Greek yoghurt1 egg2 tbsp fresh parmesan cheese, grated