Vegetarian moussaka

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.0
  • Total Fat: 12.9 g
  • Cholesterol: 2.0 mg
  • Sodium: 1,262.7 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 12.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Vegetarian moussaka calories by ingredient


Vegetarian moussaka made with split peas (or red lentils), eggplants and potatoes Vegetarian moussaka made with split peas (or red lentils), eggplants and potatoes
Number of Servings: 6


    3 tbsp Extra Virgin Olive Oil
    2 tbsp Canola Oil
    30 grams Flour, white
    1 cup Milk, 1%
    1000 grams Potato, raw
    1000 grams Eggplant, fresh
    500 grams Tomato Sauce
    200 grams Split Peas
    0.5 tsp Cinnamon, ground
    1 tsp, crumbled Bay Leaf
    2 tsp Salt
    0.5 tsp Pepper, black
    1 medium (2-1/2" dia) Onions, raw


Peel and slice the potatoes. Mix with 1 tbsp of olive oil and place in the big baking dish you are going to use to bake the whole moussaka in. Bake at GM 7 for 20 to 30 minutes.
Meanwhile, make a reasonably runny béchamel sauce with the canola oil, flour, milk, some additional water, one bay leaf, salt and pepper.
Fry the onion, once soft, add the tomato sauce, bay leaf, cinnamon, salt and pepper. Once boiling, add the lentils and cook until soft (10 minutes).
Slice the eggplants, brush with the remaining olive oil, place on a baking sheet and bake until soft and golden (about 15 minutes).
Pour the tomato/lentil mixture over the potatoes. Arrange the eggplant slices on top. Pour the béchamel sauce over the whole.
Bake GM 7 until golden brown (30 minutes).

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ATCHOUM.