Beautiful veggie moussaka

Serves 12

  • 15 g dried porcini

  • 2 medium onions, peeled

  • 2 cloves of garlic, peeled

  • olive oil

  • a few sprigs of fresh rosemary and sage, leaves picked

  • dried oregano

  • 250 ml red wine

  • 2 x 400 g tins of chickpeas

  • 100 g dried brown lentils

  • 4 fresh bay leaves

  • 2 x 400 g tins of plum tomatoes

  • sea salt

  • freshly ground black pepper

  • 4 large firm aubergines, trimmed

  • 800 g potatoes, peeled

  • 750 ml semi-skimmed milk

  • 5 black peppercorns

  • 75 g unsalted butter

  • 75 g plain flour

  • 50 g feta cheese

  • 50 g kefalotyri or pecorino cheese

  • 2 large free-range egg yolks

I've taken this classic Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it's pretty damn good!



Preheat the oven to 180ºC/350ºF/gas 4. Place the porcini in a small bowl, cover with boiling water, then set aside to soak. Finely slice the onions and garlic, then add to a large pan over a medium heat with a good lug of olive oil, the herbs and 1 teaspoon of oregano. Remove the porcini to a board, reserving the water for later, then roughly chop and add to the pan. Reduce the heat to medium-low and fry for around 10 minutes, or until softened but not coloured.



Turn the heat up to high, then add the wine and allow to bubble and boil away. Stir in the chickpeas (juice and all), lentils, 2 bay leaves and the plum tomatoes, then strain in the porcini water. Season and gently bring to the boil, then reduce the heat to low and simmer for around 1 hour, or until thickened and reduced, stirring occasionally and breaking up the tomatoes with the back of a spoon.



Meanwhile, peel the aubergines with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into rounds, roughly 1cm thick. Place into a colander, sprinkle with a good pinch of salt and leave aside in the sink to soak. Meanwhile, slice the potatoes into rough 1cm rounds, then parboil in a pan of boiling salted water for around 5 minutes. Drain and allow to steam dry, then place into a large roasting tray (roughly 30cm x 40cm). Season, drizzle with oil and scatter over 1 heaped tablespoon dried oregano, then toss well to coat and spread out into an even layer. Place in the hot oven for 30 to 40 minutes, or until golden and tender. Meanwhile, rinse the aubergines in cold water and pat dry with kitchen paper, then spread out into another large roasting tray. Drizzle with oil, then season with pepper and oregano and place alongside the potatoes in the oven for 30 to 40 minutes, or until golden and cooked through.



Warm the milk with the remaining bay leaves and the peppercorns in a medium pan over a medium-low heat – you don't want it to boil, so keep an eye it. Once hot, strain into a jug, then wipe the pan and return it to a medium heat. Add the butter and allow to melt, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each before adding the next. Once all the milk has been added and you have a smooth and creamy sauce, crumble in one-third of the feta and grate in one-third of the kefalotyri or pecorino, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave the béchamel aside to cool slightly.



To assemble your moussaka, spoon half the ragù over the tray of roast potatoes and layer half the aubergines on top, then repeat with the remaining ragù and aubergines. Whisk the egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer. Crumble and grate the remaining cheese on top, followed by a drizzle of oil, then place in the oven for 35 to 40 minutes, or until golden and bubbling. Leave to cool for around 30 minutes, then serve alongside a Greek salad.

Nutritional Information

Beautiful veggie moussaka

A Greek classic with a twist

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0 foodies cooked this
I’ve taken a classic moussaka recipe and transformed it into a veggie delight. This is hearty and delicious – you’ll love it.
Serves 12
2h 30m
Not too tricky
Method

I've taken this classic Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it's pretty damn good!

Preheat the oven to 180ºC/350ºF/gas 4. Place the porcini in a small bowl, cover with boiling water, then set aside to soak. Finely slice the onions and garlic, then add to a large pan over a medium heat with a good lug of olive oil, the herbs and 1 teaspoon of oregano. Remove the porcini to a board, reserving the water for later, then roughly chop and add to the pan. Reduce the heat to medium-low and fry for around 10 minutes, or until softened but not coloured.

Turn the heat up to high, then add the wine and allow to bubble and boil away. Stir in the chickpeas (juice and all), lentils, 2 bay leaves and the plum tomatoes, then strain in the porcini water. Season and gently bring to the boil, then reduce the heat to low and simmer for around 1 hour, or until thickened and reduced, stirring occasionally and breaking up the tomatoes with the back of a spoon.

Meanwhile, peel the aubergines with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into rounds, roughly 1cm thick. Place into a colander, sprinkle with a good pinch of salt and leave aside in the sink to soak. Meanwhile, slice the potatoes into rough 1cm rounds, then parboil in a pan of boiling salted water for around 5 minutes. Drain and allow to steam dry, then place into a large roasting tray (roughly 30cm x 40cm). Season, drizzle with oil and scatter over 1 heaped tablespoon dried oregano, then toss well to coat and spread out into an even layer. Place in the hot oven for 30 to 40 minutes, or until golden and tender. Meanwhile, rinse the aubergines in cold water and pat dry with kitchen paper, then spread out into another large roasting tray. Drizzle with oil, then season with pepper and oregano and place alongside the potatoes in the oven for 30 to 40 minutes, or until golden and cooked through.

Warm the milk with the remaining bay leaves and the peppercorns in a medium pan over a medium-low heat – you don't want it to boil, so keep an eye it. Once hot, strain into a jug, then wipe the pan and return it to a medium heat. Add the butter and allow to melt, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each before adding the next. Once all the milk has been added and you have a smooth and creamy sauce, crumble in one-third of the feta and grate in one-third of the kefalotyri or pecorino, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave the béchamel aside to cool slightly.

To assemble your moussaka, spoon half the ragù over the tray of roast potatoes and layer half the aubergines on top, then repeat with the remaining ragù and aubergines. Whisk the egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer. Crumble and grate the remaining cheese on top, followed by a drizzle of oil, then place in the oven for 35 to 40 minutes, or until golden and bubbling. Leave to cool for around 30 minutes, then serve alongside a Greek salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 353
    18%
  • Carbs 40.6g
    16%
  • Sugar 9g 10%
  • Fat 14g 20%
  • Saturates 6.2g 31%
  • Protein 14.8g 33%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 15 g dried porcini

  • 2 medium onions, peeled

  • 2 cloves of garlic, peeled

  • olive oil

  • a few sprigs of fresh rosemary and sage, leaves picked

  • dried oregano

  • 250 ml red wine

  • 2 x 400 g tins of chickpeas

  • 100 g dried brown lentils

  • 4 fresh bay leaves

  • 2 x 400 g tins of plum tomatoes

  • sea salt

  • freshly ground black pepper

  • 4 large firm aubergines, trimmed

  • 800 g potatoes, peeled

  • 750 ml semi-skimmed milk

  • 5 black peppercorns

  • 75 g unsalted butter

  • 75 g plain flour

  • 50 g feta cheese

  • 50 g kefalotyri or pecorino cheese

  • 2 large free-range egg yolks