Amazing Vegie Moussaka

·         Serves 6–8


·         Olive oil

·         4 garlic cloves, chopped

·         2 onions, finely chopped

·         A few sprigs rosemary and sage

·         3 tsp dried oregano

·         1 cup (250ml) red wine

·         400g can chickpeas

·         100g dried brown lentils

·         2x400g cans chopped tomatoes

·         4 bay leaves

·         4 eggplants, cut into 2cm-thick slices

·         4 potatoes, peeled, cut into 2cm-thick slices

·         1L (4 cups) milk

·         3 whole black peppercorns

·         75g unsalted butter

·         ½ cup (75g) plain flour

·         2 egg yolks

·         50g feta

·         50g pecorino


1.    Heat a drizzle of olive oil in a large saucepan over medium heat. Add the  garlic, onion, rosemary, sage and 1 tsp dried oregano, and cook for 10 minutes or until softened but not  coloured.

2.    Pour in the wine and simmer until evaporated. Add the chickpeas, lentils, tomatoes and 2 of the bay leaves. Fill one of the tomato cans with water and pour into the pan. Season, bring to the boil, then reduce to a simmer. Cover the pan and cook for 1 hour, until you have a thick, delicious ragu. Remove the bay leaves and discard.

3.    Preheat the oven to 180°C. Arrange the eggplant slices in an even layer on a baking tray, sprinkle with salt and set aside for 10 minutes. Place the potatoes in a saucepan filled with salted water and bring to the boil over high heat. Parboil for 3–4 minutes, then drain and steam dry.

4.    Transfer the potatoes to a large baking dish, season, drizzle with oil and scatter over 1 tsp oregano. Toss to combine.

5.    Wipe the salt off the eggplant with paper towel, then arrange in an even layer on baking trays. Drizzle with oil and season with pepper and the remaining 1 tsp oregano.

6.    Bake the potato and eggplant, turning halfway, for 30–40 minutes until the potatoes are cooked and light golden.

7.    Meanwhile, warm the milk in a saucepan over a medium–low heat with peppercorns and remaining 2 bay leaves until hot, but not boiling. Strain into a jug.

8.    Clean the pan and place back on the heat. Make a béchamel sauce by melting the butter and stirring in the flour. Cook for 1 minute or until you have a thick paste (but not coloured). Whisk in a little milk, then keep pouring and whisking until all the milk is incorporated. Gently cook the sauce, whisking constantly, until thickened and coats the back of a spoon. Set aside to cool slightly.

9.    When the potato, eggplant and ragu are ready, start assembling the moussaka. Spread half of the ragu over the potatoes, then cover with a layer of half the eggplant. Repeat with the remaining ragu and eggplant.

10.  Whisk the egg yolks into the bechamel, then pour over the eggplant, smoothing to cover. Crumble over the feta and grate in the pecorino. Drizzle over olive oil and bake in the oven for 35–40 minutes until golden. Set aside to cool for 10 minutes before serving.

Amazing Vegie Moussaka
Amazing Vegie Moussaka


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