Tomato (20%), borlotti beans (13%), carrot, onion, aubergine (9%), tomato purée, potato, water, milk, cornflour, spinach leaf, demerara sugar, cheddar cheese (milk), low fat soft cheese (milk), rapeseed oil, sea salt, mint (0.2%), garlic, thyme, basil, black pepper, oregano, mustard powder, nutmeg. For allergens see ingredients with *. May also contain nuts
|per 100g||per serving (380g)|
|Energy||286 kJ (68 Kcal)||1087 kJ (258 Kcal)|
|Carbohydrate (of which sugars)||5.2g||19.8g|
|Fat (of which saturates)||0.3g||1.1g|
380g as a % of an adult's Guideline Daily Amount:
roasted aubergine moussaka
In traditional Greek cooking, moussaka is a three layered affair, comprising of sliced aubergine on the bottom, spicy minced lamb in a tomatoey herb sauce in the middle and a béchamel egg custard type concoction on the top. Our tasty variation contains no meat, no eggs and no custard whatsoever. Layering in a pot proved tricky (the beans refused to lie flat), but we've improved on the original recipe by packing in 3 portions of veg, an array of spices and some fresh spinach. We hope you agree it's plate smashingly good.
- there are 3 portions of veg in this pot
- it has less than 3% fat
- it provides 48% of your GDA fibre
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