Eggplant, Kalamata & Potato Moussaka

Eggplant, Kalamata & Potato Moussaka

Regular price $32.00

Only 7 of this dish available

Rich & Flavoursome, our Kalamata Moussaka is one of our favourite additions to the menu. Lentils braised in red wine with oregano and rosemary, layered between sheets of eggplant & zucchini and lemony bechamel, finally topped with kalamata olive and crunchy oven roasted potatoes. Delicious!

Pair with 

Enjoy on it's own or with one of our sides.

Serving Sizes 

Our Eggplant, Kalamata & Potato Moussaka comes in a 1.4kg size and is suitable for 4 generous serves.

Ingredients and Allergens

Zucchini, Eggplant, Potato, Lentils, Tomato Paste, Crushed Tomatoes, Flour, Onion, Red Wine, Carrot, Garlic, Celery, Thyme, Olive Oil, Almonds, Vegan Stock, Rosemary, Oregano, Lemons, Salt

 Allergens: Almonds, Flour (Gluten), Alcohol

Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at 

Cooking Instructions 

Cook from frozen.

Remove compostable bag & place in compost where possible, or return to the Plant Kitchen team when they deliver your next order.

Preheat oven to 180°C.  Cover with aluminium foil. Bake for 60 minutes, until piping hot. Remove foil and bake for another 10 minutes until golden.

"Stumbling across The Plant Kitchen Co has been our best discovery for 2020. These are the best meals on the market today (plant based or otherwise). The meal sizes are great, the taste is amazing, and the cost is about on par with what you'd spend to buy the ingredients for a similar sized meal yourself from the supermarket - except it takes 2 minutes of prep time to pop them in the oven, rather than spending an hour on prepping a fresh meal each night." - Matt H