Delia Smith Moussaka Recipe

This Delia Smith moussaka recipe is a vegetarian single-portion bake with Puy lentils, aubergine, green pepper and a yoghurt-egg topping. It skips the heavy lamb and béchamel of traditional moussaka for something lighter. Ready in about 75 minutes, it serves one.

I make this when I want something filling but not too rich. The lentils give it real substance and the yoghurt topping puffs up beautifully in a small Le Creuset ramekin.

Moussaka Recipe Ingredients

• 25 g green or Puy lentils
• 1 level teaspoon chopped parsley
• Salt and freshly milled black pepper
• 75 g aubergine (half a small one), chopped into small cubes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 50 g green pepper, chopped small
• 1 clove of garlic, crushed
• 2 tablespoons red wine or dry cider
• 1 level dessertspoon tomato purée
• A good pinch of ground cinnamon

For the topping:

• 1 large egg
• 2 tablespoons natural yoghurt
• 1 tablespoon grated Parmesan cheese
• Freshly grated nutmeg

What You’ll Need

A small stoneware ramekin is the hero piece here. The Le Creuset Petite Cocotte (13 cm) holds a single portion perfectly and goes straight from oven to table.

For the stovetop work, a 20 cm GreenPan ceramic non-stick frying pan keeps the aubergine from sticking without needing too much oil. An OXO Good Grips colander is handy for salting and draining the aubergine cubes before frying.

How to Make Moussaka Recipe

1. Cook the lentils: Simmer the lentils in 55 ml of water with no salt added. Cook gently for about 30 minutes until softened and all the water has been absorbed.
2. Prepare the aubergine: While the lentils simmer, place the aubergine cubes in a colander and sprinkle with a little salt. Cover with a plate weighted down and leave for 20 minutes to draw out moisture. Squeeze dry in a clean tea cloth.
3. Soften the vegetables: Heat 1 tablespoon of oil in a non-stick frying pan such as a GreenPan. Cook the onion and green pepper together until softened, about 8 to 10 minutes, then remove to a plate.
4. Fry the aubergine: Add the remaining oil to the pan and cook the squeezed aubergine for about 10 minutes until soft. Add the crushed garlic and cook for another minute, then return the onion and pepper to the pan.
5. Make the sauce: Mix the red wine and tomato purée together with the cinnamon and parsley in a jug. Pour this into the vegetable mixture in the pan and stir through.
6. Combine and fill: Stir in the cooked lentils and add a good seasoning of salt and pepper. Mix until everything is combined. Spoon the whole lot into a 13 cm Le Creuset stoneware ramekin or similar small baking dish.
7. Add the topping: Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg. Pour this over the top of the vegetables.
8. Bake: Place in a preheated oven at 180°C (Gas Mark 4) for 30 minutes or until the top is puffy and golden brown.

What Are the Best Tips for Delia Smith’s Moussaka?

• Salt the aubergine properly: This is the most important step. Salting draws out excess moisture and collapses the spongy air pockets, which stops the aubergine soaking up too much oil. Give it a full 20 minutes under a weighted plate.
• Use Puy or green lentils only: These hold their shape during cooking and give the filling body. Red split lentils would break down into a soft, mushy texture that is wrong for moussaka.
• Do not skip the cinnamon: Even a small pinch gives that warming Greek-inspired note that lifts this well above a plain vegetable bake. It is traditional in Greek cooking and is what makes moussaka taste like moussaka.
• The yoghurt topping is the key difference: The mixture of yoghurt, egg and Parmesan creates a lighter, soufflé-like crust that puffs up and sets beautifully. It is much less heavy than a full béchamel. If you enjoy this kind of layered bake, Delia’s vegetable lasagne uses a similar approach with pasta instead of aubergine.
• Avoid a watery moussaka: Salting and squeezing the aubergine is the main fix. Also make sure the lentils have absorbed all their cooking water before adding them. If the filling looks wet, cook it down in the pan for a couple of extra minutes before spooning into the ramekin.
• Scaling up for more servings: This recipe is designed for one, but it doubles or quadruples easily. Use a larger baking dish and increase the baking time by 10 to 15 minutes. Check the topping is set in the centre before serving.

What Should You Serve on the Side?

Brown rice is a natural pairing. The nutty flavour works well alongside the lentils and turns this into a more filling meal. Wholemeal pitta bread is another good option for scooping up any sauce left in the dish.

A simple Greek salad with cucumber, tomato, olives and feta keeps things fresh and light. If you want something cool alongside the warm spices, a small bowl of tzatziki balances everything out.

How Should You Store and Reheat This?

Cover the ramekin with cling film and keep it in the fridge for up to 2 days. Reheat in the microwave for about 2 minutes or in a moderate oven until piping hot throughout.

You can also freeze the cooked moussaka for up to 1 month. Wrap the ramekin tightly and thaw completely in the fridge before reheating.

To make ahead, assemble everything up to the baking stage. Cover with cling film and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.

Nutrition Facts

• Calories: 420 (estimated)
• Total Fat: 28 g
• Saturated Fat: 6 g
• Cholesterol: 190 mg
• Sodium: 450 mg
• Total Carbohydrates: 22 g
• Dietary Fibre: 6 g
• Sugar: 5 g
• Protein: 18 g

Nutrition information is estimated per single-serving ramekin.

Frequently Asked Questions

Is this moussaka recipe vegetarian? Yes, it uses Puy lentils instead of lamb mince. Check your Parmesan is made without animal rennet if that matters to you.

Can I use tinned lentils instead of dried? Yes, use 2 to 3 tablespoons of tinned green lentils, rinsed and drained. Skip the 30-minute simmering step entirely.

What cheese goes in moussaka? Delia uses freshly grated Parmesan in the yoghurt-egg topping. Traditional Greek moussaka often uses kefalotyri or graviera, but Parmesan works well in this lighter version.

How does Delia’s moussaka compare to traditional Greek moussaka? Traditional Greek moussaka uses lamb mince with a thick béchamel sauce and serves four to six. Delia’s version from One Is Fun! is a lighter single-portion vegetarian bake with a yoghurt-egg topping instead.

Is this the same as Delia’s ricotta moussaka? No. This one from One Is Fun! is a vegetarian single-portion bake. Her ricotta moussaka from Complete How to Cook uses lamb and serves four to six.

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