Here we are with another HelloFresh recipe! This week is Veggie Moussaka with cheats Garlic Bread. The perfect cure for those Monday Blues.



1 Aubergine, sliced

1 Onion, chopped

1 Courgette, chopped

1 Yellow Pepper, chopped

2 Garlic Cloves, 1 chopped

1/2 bunch of Oregano, chopped

20g Tomato Puree

1 stick of Cinnamon

50g Red Split Lentils

1tbsp Worcester Sauce

1/2 Vegetable Stock Pot

1 tin Diced Tomatoes

75ml Water

1 Ciabatta, sliced

1 small pot, Creme Fraiche

40g Hard Italian Cheese

Fine Grater/Garlic Press

Frying Pan

Measuring Jug

2 Baking Trays

Ovenproof Dish



Remove the top of the aubergine and slice in to 1cm thick rounds. Halve, peel and chop the onion into small pieces. Remove the top and bottom from the courgette a chop into small chunks. Remove the core from the yellow pepper and chop into 1cm pieces. Peel and grate/press one of the garlic cloves. Pick the oregano leaves and finely chop, make sure you discard the stalks.


Heat some oil in a frying pan on a medium heat, add the onion and cook until it starts to soften, around 3 minutes. Add the courgette and pepper and some salt and pepper – stir until soft and slightly golden. Add in the grated garlic, oregano, tomato puree and cinnamon stick. Cook for a minute or so.

Next up, stir in the lentils, Worcester sauce, vegetable stock pot, diced tomatoes and add the water. Mix together and bring to the boil, then lower the heat to a simmer until the lentils are soft – this should take around 20-25 minutes. If you feel the sauce is looking a little dry you can add a little more water.


Preheat your grill to a high setting and lay the pre-sliced aubergine on a baking tray with a good glug of oil – season with salt and pepper. Grill these until they soften and brown, they should take around 8 minutes on each side.


Whilst the aubergine is cooking, cut the ciabatta in to slices and place them on the other baking tray. Pop it under the grill, around 2-3 minutes on each side. Once they’re browned, cut the other garlic clove in half and rub it over the slices of toasted ciabatta (absolute best way to make your own garlic bread!!)


The tomato sauce should be ready now! Remove the cinnamon stick and pop the sauce in to your oven proof dish. Layer the aubergine on top and spoon over the creme fraiche and smooth over across the aubergine with a spoon. Sprinkle over the cheese and pop it under the grill until the cheese is bubbling and golden, this will take around 5 minutes.


And that’s it, a beautifully simple, warming dish with heaps of flavour!

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