Gluten and Dairy Free Red Lentil and Aubergine Moussaka

serves / makes 2
40 prep time
40 mins cooking time


A really tasty dish made from fresh ingredients. Rather than use the traditional cheese sauce for the topping I’ve made a garlic and herb sauce.



  • 1 large aubergine
  • 2 tablespoons olive oil
  • salt and pepper, for seasoning
  • 1/2 red onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 courgette, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon tomato puree
  • 200 g chopped tomatoes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed herbs
  • 50g red lentils
  • 1 teaspoon oregano

For the topping:

  • 150 ml dairy free milk
  • 10g dairy free spread
  • 1 teaspoon cornflour
  • 1/2 clove garlic, minced
  • salt and pepper, for seasoning
  • 1 teaspoon parsley
  • 1 tablespoon gluten free breadcrumbs


  1. Preheat the oven to 180C
  2. Boil the lentils for 15 minutes and drain
  3. Cut the aubergine into thick slices and drizzle with olive oil on both sides, season with salt and pepper
  4. Cook the aubergines on both sides in a hot pan for about 5 minutes in total
  5. In another pan, add the onion, pepper, courgette, chilli and garlic
  6. Stir fry until soft, about 5 minutes
  7. Add the tomato purée and the chopped tomatoes and simmer for 4-5 minutes.
  8. Stir in the cooked lentils, cinnamon and oregano
  9. For the topping, melt the butter in a saucepan and stir in the cornflour, add the milk and bring to the boil.
  10. Stir in the garlic and parsley
  11. Build the moussaka towers by layering the aubergine slices, lentil mix and top with the sauce
  12. Sprinkle on the gluten free bead crumbs
  13. Bake in the oven for 10 minutes

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