Freshly ripen eggplant, layered with a luscious tomato lentil sauce, garlic mushrooms and roasted zucchini, topped with cream rich bechamel to form this gorgeous vegetarian moussaka. Perfect for a light spring meal and a crisp glass of your favourite white wine.
Ingredients: Eggplant, Full Cream Milk, Desiree Potatoes, Pomodoro Tomato, Red Lentil, Brown Onion, Button Mushroom, Zucchini, Gluten Free Flour{Rice Flour, Maize Starch, Tapioca Starch, Dextrose, Thickeners [1422, 415]}, Butter, Grated Parmesan, Garlic, Egg Yolk, Extra Virgin Olive Oil, Salt, White Pepper, Ground Cinnamon, Ground Nutmeg.
Heating instructions:
Poaching: Heat a pot of water, enough to cover the packet. Once the water had boiled carefully place packet into the pot, when the water is boiling again place lid on the pot and turn off heat. Poach for 10-12 mins
Oven: Preheat oven at 180 degrees, remove moussaka from the sealed packet and place onto a tray lined with baking paper and heat in over for 20-25 mins or until piping hot.
Microwave: Cut a hole in the packet, place the moussaka on a plate and microwave for 5-6 mins or until piping hot.
Contains: Dairy (Milk, Butter, Parmesan). Egg.
Gluten Free
* We make all efforts to be free of cross contamination, but our kitchen does handle dairy, soy, gluten, nuts, seafood, seeds and eggs