This moussaka with charred aubergine, live yoghurt and ricotta by food activist and eco-chef Tom Hunt is full of flavour and sustenance. Tom shows us how to put fresh, flavoursome produce centre stage in recipes that make use of every ounce of an ingredient. 

Ingredients (Serves 4)

1 char-grilled aubergine

1 onion, thinly sliced

Glug of light olive oil

1⁄2 teaspoon cumin seeds

100 grams puy lentils

800 grams stewed tomatoes with garlic and oregano or 400g chopped tomatoes

200 grams spinach or chard, stalks finely chopped, leaves roughly chopped

150 grams ricotta

150 millilitres live natural yogurt

Pinch grated nutmeg


  1. In a large pan, fry the onion slowly in the light olive oil with the cumin. Meanwhile, simmer the lentils 15 to 25 minutes until tender, then drain.
  2. Preheat the oven to 190 celsius. Add the tomatoes to the onion, bring to a boil and add the lentils, then the spinach or chard. As soon as the leaves wilt, remove from the heat. In a bowl, mix the ricotta and yogurt and season with salt and pepper.
  3. In an oven-proof dish, layer half the lentil mixture, half the eggplant, then half the yogurt mixture, adding a grating of nutmeg. Then repeat the layers, finishing with the yogurt mixture and another grating of nutmeg. Bake in the oven 25 minutes, until hot right through.
  4. Moussaka keeps well in the refrigerator for 4 days. In fact it’s better the day after cooking, as the flavours merge and it sets a little more firmly. Cover and reheat in an oven preheated to 180 celsius until hot right through. Char-grilled eggplants will keep 4 days in a sealed container in the refrigerator. Return to room temperature before serving.

By author and chef Tom Hunt

Food savvy tip

Pair this dish with a seasonal salad, use our seasonal eating guide to make sure it as fresh as possible.