There are so many Greek dishes that can be adapted and this vegetarian moussaka is one of them! With a variety of beans, green lentils, potatoes and other veg, this tasty meal is definitely a great dish and will feed up to 6 people. Moussaka is a classic traditional dish that is enjoyed by many and with so many different versions. Thankyou Nikolas Tselementes! This baked dish is usually layered with aubergines, potatoes, a rich tomatoey beef or lamb mince sauce and topped off with creamy bechamel sauce. The ultimate comfort food. Even my sister, Ekaterina (I spy my evil eye)who is not keen on vegetables enjoyed this dish so you can take it from her that even if certain vegetables aren’t your fave, you will like this!
The debate on potatoes or no potatoes?
In our family, we have always used potatoes in the moussaka. It just compliments the other ingredients well and tastes good with the bechamel sauce on the top.
Food to accompany the moussaka
You could serve the dish with a greek salad or baked feta and serve with some crusty bread!
A delicious vegetarian version of the classic moussaka!
- 3 large aubergines
- 2 courgettes sliced
- 4 large red potatoes
- 1 large red onion
- 2 cloves garlic
- 1 tin mixed beans in a spicy sauce
- 1 tin green lentils
- 1 tin black beans
- 1 pint vegetable stock
- 1 passata carton or 1 tin of chopped tomatoes
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 tsp dry oregano
- 1 tbsp extra virgin olive oil
- 2 pints milk
- 4 tbsp gluten free plain flour
- pinch of salt
- 2 large eggs
- 125 g cold salted or unsalted butter diced
- 200 g strong cheddar cheese grated
Aubergines, potatoes and courgettes
Slice the aubergines, salt them and leave for 30 minutes. Then, rinse and pat dry with paper towels.
Heat the oven to 180℃ or 400°F
Place the aubergines on a baking tray, drizzle over some oil and bake for 30-40 mins until golden brown.
Peel and slice potatoes and the courgettes, par boil them for 10 mins
Drain and add the potatoes and courgettes to an ovenproof dish, drizzle with olive oil and bake them at the same time as the aubergines.
Making the lentil sauce
While the potatoes, courgettes and aubergines are in the oven, in a saucepan, sautee the onion and garlic for about 3 to 4 mins until soft
Add the tins of lentils, black beans and mixed beans to the saucepan
Add 1 pint of vegetable stock
season with salt, herbs and spices.
Simmer for around 15 to 20 mins and then turn off the heat.
Making the bechamel sauce
Add to a saucepan the cold, diced butter, milk and flour. Then turn the heat on low keep stirring with a whisk until it's all combined and gradually thickens.
Add the eggs when the sauce is thickened and add salt and pepper.
Adding everything to the ovenproof dish
Layer the aubergines to the bottom of the dish
Add a layer of the potatoes and the courgettes
Add a layer of the lentil sauce. Repeat these steps if you have more vegetables or sauce.
Add the bechamel sauce on the top and sprinkle the grated cheese. Bake in the oven at 180℃ for around 40 to 45 minutes until golden brown.
If you have leftovers, you can freeze the moussaka.
Psst! If you liked the vegetarian moussaka you may like to check out some of my other dishes!