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Aubergine Moussaka

  • RECIPE MAKES: Serves 4
  • PREP TIME: 10 minutes
  • COOK TIME: 20 minutes
Step 1

Dip the aubergine rounds into the oil and griddle for 2 mins each side.


Step 2

Fry the onion, pepper and garlic until soft then add the puree and cook for 5 minutes. Pour in the tomatoes and cinnamon and cook for a further 5 mins.

Step 3

Add the aubergine rounds and cook for a further 5 – 10 mins. Transfer to an ovenproof dish and sprinkle the chopped parsley on top.

Step 4

Meanwhile, preheat the oven to 180ºC/fan 160ºC/gas mark 4.

Step 5

Place the artichoke slices in a pan of salted water and bring to the boil, then simmer for 8 – 10 mins until they are soft.

Step 6

Drain the artichokes, then layer the slices over the aubergine.

Step 7

Pour the ProZero into a medium size pan with the butter. Heat gently until the butter has melted.

Step 8

In a small bowl mix the cornflour with ProZero until you have a smooth pourable mixture. Pour this into the pan and place over a medium heat. Stir continuously until the mixture thickens (this will take a couple of minutes).

Step 9

Once you have a smooth thick sauce season to taste with salt, pepper, grated nutmeg and half the grated Violife. Stir until the Violife melts.

Step 10

Pour this mixture over the artichoke slices and sprinkle over the remaining grated Violife.


Step 11

Place in the oven for 30 minutes or until the topping is bubbling and golden brown.


You will need a 40cm x 27cm baking dish.


Serving Suggestion:

Serve with permitted vegetables.


Top Tip:

*Remember- this recipe is exchange free. Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check for permitted foods.

ProZero is a food for special medical purposes and must only be used under strict medical supervision.

  • 400g Aubergines, sliced into 0.5 cm thick rounds
  • 2 tbsp Oil
  • 1 Red onion, finely chopped
  • 1 Garlic clove, crushed
  • 1 Red pepper, finely chopped
  • 400g Tinned chopped tomatoes (drained)
  • 50g Tomato puree
  • 1 Cinnamon stick
  • Parsley, chopped to taste
  • 300g Jerusalem artichokes, peeled and finely sliced
  • 350ml ProZero (plus extra for cornflour mixture)
  • 70g Butter
  • 2 1/2 tbsp Cornflour
  • Salt and pepper to taste (optional)
  • 1 tsp Nutmeg, grated
  • 100g Violife for pizza mozzarella flavour, grated