Veggie moussaka

When I think of the most comforting dishes I’ve eaten throughout my life, moussaka sits atop the list. Silky aubergine, a muddle of legumes and warming spices with a creamy, nutmeg-spiked bechamel draped across, as though a duvet tucking in the spiced mixture below, makes for the kind of thing you have trouble waiting to pull it from the oven after a long, cold day.

Ground beef or lamb are commonly used in moussaka, but as I eat neither, I’ve taken inspiration from the Greek Orthodox fasting calendar and challenged myself to create a meat-free version that rivals the traditional. This recipe also requires less time and pots and pans than a traditionally prepared moussaka, making it more weeknight-friendly.

This recipe has proved really popular with a lot of requests for it over on my Instagram (@vegcentrickitchen), so if you’re coming from the accompyaning post/video there and do make this, please send me a photo or let me know what you thought!

Makes 4 portions

Ingredients:

Vegetable layer:

3tbsp olive oil

2 aubergines peeled and cubed into approx 2cm cubes

1 white onion finely chopped

6 garlic cloves finely sliced

2 large tomatoes roughly chopped

1/4tsp ground cinnamon

1tsp dried oregano

1tsp paprika

1tbsp tomato purée

500g cooked legumes of your choice (brown lentils, black beans or pinto work well)

Handful freshly chopped parsley

Salt to taste

150ml veg stock

4 medium potatoes (any variety)

Béchamel:

50g butter

50g plain flour

500ml whole milk

1/8tsp grated nutmeg

Generous grind of pepper and salt

2 egg yolks

50g grated Parmesan

Fresh finely chopped parsley for topping

Method:

Boil the potatoes whole (skin on) while you prepare the veg layer and béchamel. Cook them for around 15 minutes. Preheat the oven to 200c.

In a large skillet or shallow casserole dish, start the veg ragu layer by sautéing the onion and garlic together with the oil for around 5 minutes until golden and translucent. While this is gently cooking, add the aubergine to a sieve or colander over a large bowl and salt with a couple of pinches of salt before massaging slightly and leaving to sit. This will allow the bitterness to drain from the aubergine.

Add the tomatoes to the onion mixture and cook for a couple of minutes until they start to break down. Add the dried spices, tomato puree and season with salt. Pat the aubergine with kitchen towel to remove any excess salt before adding this to the pan along with the legumes, stock and parsley. Simmer for around 10 minutes while you make the béchamel.

In another pan, melt the butter and once melted, add the flour and whisk. Cook the flour out by continuing to whisk on a low heat for around a minute until smooth. Add the milk, whisk again and leave to simmer and to thicken. Once thickened, add the salt, pepper and nutmeg. Once you’ve reached a cheese sauce like consistency, remove from the heat and whisk the egg yolks in.

Remove the potatoes and slice into rough slices of equal thickness (1cm approx) and layer these on top of the aubergine mixture. Pour over the béchamel, smooth and sprinkle over the parmesan and bake for 30 minutes. Sprinkle over the parsley and serve!