Try our vegan moussaka bowls, then check out our easy moussaka recipe and our Greek recipes. We also have more aubergine recipes, such as our easy vegetarian moussaka.

For more vegan options, try our vegan meatballs, vegan bolognese, vegan gumbo and vegan shepherds pie.


  • 2 aubergines, sliced into 1cm rounds
  • 2 tsp olive oil
  • 4 large ripe tomatoes, halved
  • a handful flat-leaf parsley, roughly torn to serve


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp ground cinnamon
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 400g tin chopped tomatoes
  • 400g tin green lentils, drained and rinsed
  • 1 tsp Marmite


  • 8 tbsp unsweetened soya yogurt
  • a pinch freshly grated nutmeg
  • a drizzle extra-virgin olive oil


  • STEP 1

    Heat a griddle pan until hot. Brush the aubergine slices with the olive oil and griddle the aubergines for 5-6 minutes on each side until really soft and charred. Grill the tomatoes for 4 minutes, cut-side down.

  • STEP 2

    For the lentil mince, heat the olive oil in a large pan over a medium-high heat and cook the onion for 2-3 minutes or until softened but not browned. Add the garlic, cinnamon, paprika and oregano, and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, lentils, Marmite and 50ml of water, and simmer for 10 minutes.

  • STEP 3

    Spoon the lentil mince into bowls along with the aubergine slices and riddled tomato halves. Spoon over the soya yogurt and sprinkle with the grated nutmeg and a drizzle of extra-virgin olive oil. Scatter with the flat-leaf parsley.

Recipes extracted from 15 Minute Vegan Comfort Food by Katy Beskow (£15, Quadrille).

15 Minute Vegan Comfort Food

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