Delia Smith Moussaka Recipe

This Delia Smith Moussaka Recipe is a hearty and vegetarian recipe, which features green Puy lentils and tender aubergine. It’s a healthy Greek-inspired meal, ready in about 1 hour and 15 minutes (including draining time).

Delia Smith 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 Delia Smith 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. Sauté the aromatics: Heat 1 tablespoon of oil in a frying pan. Cook the onion and green pepper together in it until they are softened – about 8-10 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: Bake in a preheated oven (350°F / 180°C) for 30 minutes or until the top is puffy and golden brown.

Recipe Tips

• Why salt the aubergine? Salting the aubergine (eggplant) draws out excess moisture and bitterness. Crucially, it also collapses the sponge-like air pockets in the vegetable, preventing it from absorbing too much oil during frying.
• Lentil Choice: Puy lentils or green lentils are essential here because they hold their shape during cooking. Red split lentils would turn into a mushy dhal texture, which isn’t right for Moussaka.
• The Yoghurt Topping: Unlike a traditional heavy béchamel sauce, Delia uses a mixture of yoghurt and egg. This creates a lighter, soufflé-like topping that is tangy and sets beautifully in the oven.
• Batch Cooking: This recipe describes a single portion. If you are cooking a double quantity, you can measure out half the cooked lentils and store them in the fridge for later use to save time on another day.
• Cinnamon is Key: Do not skip the pinch of cinnamon. It provides that authentic, warming Greek flavor profile that distinguishes Moussaka from a standard vegetable stew.

What To Serve With Delia Smith Moussaka Recipe

This protein-packed vegetarian dish pairs well with Mediterranean sides.

• Brown Rice: Nutty rice complements the lentils.
• Wholewheat Pitta Bread: Perfect for scooping up the sauce.
• Greek Salad: Cucumber, tomato, olives, and feta.
• Tzatziki: Cool cucumber yoghurt sauce.

How To Store Delia Smith Moussaka Recipe

• Refrigerate: Store leftovers in the ramekin covered with cling film in the refrigerator for up to 2 days.
• Reheat: Reheat in the microwave for 2 minutes or in a moderate oven until piping hot.
• Freeze: You can freeze the cooked moussaka. Wrap the ramekin tightly and freeze for up to 1 month. Thaw completely before reheating.

Delia Smith Moussaka Recipe 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.

FAQs

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• Delia Smith Macaroni Cheese Recipe
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