Moussaka with a Lentil Ragu and Aubergine Flower

by Zarina
Moussaka with a Lentil Ragu and Aubergine Flower

This moussaka recipe is the perfect comforting vegetarian family dinner..  and yes, of course, you can make it without the faff of the flower, which will save time… but if you do have the time and patience, give it a go.. it is not as hard as it looks! 

Moussaka with a Lentil Ragu and Aubergine Flower

Moussaka with a Lentil Ragu and Aubergine Flower

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


  • 3 small green courgettes
  • 4 yellow courgettes
  • 3 large aubergines (or 1 if not making flower)
  • 3 potatoes
  • Extra virgin olive oil – I used @colive.oil
  • Sea salt
  • 7 tbsps extra virgin olive oil
  • 85g plain flour
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 ltr milk of choice
  • 2 large eggs
  • 1 tbsp extra virgin olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery sticks finely chopped
  • 4 garlic cloves minced
  • 200g dried red lentils
  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 500ml vegetable stock


  1. Heat oven to 200°C
  2. Slice all veg lengthwise 1/2“ thick (except 2 aubergines for flower,  slice these the same thickness but keep the stem intact)
  3. Sprinkle aubergine with salt generously, set aside in a colander to release moisture for 20 minutes, pat dry.
  4. Make bechamel sauce, heat olive oil on medium heat, stir in flour, salt, pepper, and cook until slightly coloured. Keep stirring for 5 mins.
  5. Add milk slowly, keep stirring, add nutmeg.
  6. Remove a small amount of white sauce into a bowl, whisk in eggs, pour back into the pan, boil, taste, and add more salt/ pepper if needed, set aside.
  7. Make veg ragu – Heat oil on med in the pan, sauté onions, carrots, celery, and garlic 15-20mins until soft.
  8. Stir in lentils, chopped tomatoes, tomato purée, herbs, and stock. Bring to simmer. 
  9. Cook 45 mins till lentils cooked, add water if needed, the mixture should not be too saucy, set aside
  10. Brush veg with oil and bake in separate oven trays about 15 mins
  11. If not making flower: Layer dish with half ragu first then vegetables and potatoes, then more ragu and finally bechamel sauce
  12. If making flower: Layer dish with half ragu first, then only half the aubergines and courgettes, layer all the potatoes as you don’t need these for the flower
  13. Make aubergine flower by cutting round tops off (not the stem) to flatten and then fold each slice inwards to form a petal, secure with toothpicks if needed, add courgette layers inside petals and fill insides with ragu
  14. Please both half flowers side by side on top of layers
  15. Fill around sides with the remaining courgettes and eggplants and ragu, top with bechamel
  16. Bake in the oven 45 mins until golden
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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