Delia Smith Moussaka Recipe

This warming Delia Smith moussaka recipe is made with green Puy lentils, aubergine, green pepper, cinnamon and a light yoghurt-egg topping. It skips the heavy lamb and béchamel of traditional moussaka in favour of a healthier single-portion bake. Ready in about 1 hour 15 minutes and serves one.

I make this whenever I want something filling but not too rich. The lentils give it real substance and the yoghurt topping puffs up beautifully in the oven.

Moussaka Recipe Ingredients

• 1 oz (25 g) green or Puy lentils
• 1 level teaspoon chopped parsley
• Salt and freshly milled black pepper
• ½ small aubergine (3 oz/75 g), chopped into small cubes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 oz (50 g) green pepper, chopped small
• 1 clove of garlic, crushed
• 2 tablespoons red wine or dry cider
• 1 level dessertspoon tomato puree
• A good pinch ground cinnamon

For the topping:

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

How To Make Moussaka Recipe

1. Cook the lentils: First, cook the lentils in 2 fl oz (55 ml) of water (no salt added) at a gentle simmer for about 30 minutes or until they are softened and all the water has been absorbed.
2. Prepare the aubergines: While lentils simmer, place the aubergine cubes in a colander. Sprinkle them with a little salt, then cover with a plate weighted down with a saucer topped with some scale-weights (or heavy cans). Leave them to drain for 20 minutes to draw out bitter juices. Squeeze them dry in a clean tea-cloth.
3. Soften the vegetables: Heat 1 tablespoon of oil in a frying pan. Cook the onion and green pepper together until softened, about 8 to 10 minutes. Remove them to a plate.
4. Fry the aubergine: Add the rest of the oil to the pan and cook the squeezed aubergine, which will also take about 10 minutes to soften. Add the crushed garlic and cook for a 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 mixture into the vegetable mixture in the pan.
6. Combine and fill: Stir in the cooked softened lentils and add a good seasoning of salt and pepper. Mix until everything is thoroughly combined. Spoon the whole mixture into a 5-inch (13 cm) ramekin or small baking dish.
7. Add the topping: Beat the egg together with the yoghurt, Parmesan cheese, and a little freshly grated nutmeg. Pour this creamy mixture over the top of the vegetables.
8. Bake: Place in a preheated oven at 180°C (350°F) for 30 minutes or until the top is puffy and golden brown.

What Is the Secret to a Great Vegetarian Moussaka?

Salting the aubergine is the most important step. It draws out excess moisture and collapses the sponge-like air pockets inside, which stops the aubergine from soaking up too much oil during frying. Give it a full 20 minutes under a weighted plate for the best results.

Puy lentils or green lentils are essential because they hold their shape during cooking. Red split lentils would break down into a soft, mushy texture that is not right for moussaka.

The yoghurt-egg topping is what makes Delia’s version lighter than a traditional moussaka with béchamel. The mixture of yoghurt, egg and Parmesan creates a soufflé-like crust that puffs up and sets beautifully.

Do not skip the cinnamon either even a small pinch gives that warming Greek-inspired note that lifts this above a plain vegetable bake. If you enjoy vegetarian bakes like this, Delia’s vegetable lasagne uses a similar layered approach with pasta instead of aubergine.

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. Wholewheat pitta bread is another good option, especially 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 nicely.

Does This Reheat Well?

It does. 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.

Nutrition Facts

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

Nutrition information is estimated per single-serving ramekin.

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