There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with awesome aubergines, a quick bechamel sauce and melty golden cheese. It really can’t get any better than this!
- Hands-On Time: 45 minutes
- Overall Time: 55 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 750g Aubergine (trimmed & cut into thin rounds)
- 2 Onions (1½ peeled & finely diced)
- 22,5ml Moussaka Rub (15ml NOMU Italian Rub & 7,5ml Ground Cinnamon)
- 3 Garlic Cloves (peeled & grated)
- 15ml Vegetable Stock
- 600g Cooked Chopped Tomato
- 120ml Cake Flour
- 375ml Fresh Milk
- 150g Grated Mozzarella & Cheddar Cheese Mix
- 60g Green Leaves (rinsed)
- 12g Fresh Parsley (rinsed, picked & roughly chopped)
Directions
- GOLDEN AUBS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway. - FLAVOURFUL TOMATO SAUCE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 120ml of water. Simmer for 15-20 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water. - BANGING BECHAMEL
Place a small pan over a medium heat with 80g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion. - MOUSSAKA MAGIC
When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning. - MY BIG FAT GREEK FEAST Plate up a hearty portion of the aubergine moussaka. Sprinkle over the chopped parsley and serve with dressed green leaves on the side.
Nutritional Information
Per 100g
Energy 301kJ
Energy 72Kcal
Protein 3.3g
Carbs 9g
of which sugars 3.9g
Fibre 2.3g
Fat 2.6g
of which saturated 1.4g
Sodium 163mg
Allergens
Gluten, Dairy, Allium, Wheat, Sulphites
