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Ultimate Vegetarian Moussaka

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A comforting vegetarian version of a classic Greek moussaka, featuring layers of eggplant, roasted vegetables, and creamy béchamel.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tin (400g) kidney beans, drained and rinsed
  • 1 large eggplant, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 large carrot, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 tin (400g) diced tomatoes
  • 2 medium potatoes, sliced (parboiled)
  • 2 tablespoons tomato puree
  • 2 vegetable stock cubes (or bouillon powder dissolved in about 150ml water)
  • 1 teaspoon dried mixed herbs
  • Salt and black pepper, to taste
  • 60g all-purpose flour
  • 60g unsalted butter
  • 475ml milk
  • 170g grated Cheddar cheese
  • 1 egg
  • ½ teaspoon grated nutmeg

Instructions

  1. Prepare the Eggplant: Wash and slice the eggplant into rounds, sprinkle with salt, and let it sit for 20 minutes.
  2. Cook the Moussaka Sauce: Heat olive oil, sauté onions, add garlic and other vegetables, stir, then add tomatoes, beans, and seasonings. Simmer for 20-30 minutes.
  3. Prepare the Eggplant: Rinse and dry the eggplant, fry until golden on both sides.
  4. Layer the Moussaka: In a baking dish, layer half of the vegetable sauce, potatoes, and fried eggplant, then repeat the layers.
  5. Make the Cheese Sauce: Melt butter, whisk in flour, gradually add milk, and cook until thickened. Stir in cheese, egg, and nutmeg.
  6. Bake: Pour cheese sauce over the moussaka, bake in the preheated oven for about 40 minutes until bubbling and golden.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.

Nutrition

Find it online: https://us.recipesfood.org/nigellas-vegetarian-moussaka/

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