Still-authentic Greek Moussaka
A lighter twist on a much-loved Greek classic! 💛✨
Layers of oven-roasted eggplant and zucchini, bolognese sauce and homemade béchamel. All the comforting flavours of traditional moussaka, with vegetables roasted instead of fried!
🔹 Serves 8
🔶 Ingredients
🔹 4 medium eggplants (steps 2, 3)
🔹 4 medium zucchini (steps 2, 3)
🔹 3–4 tbsp extra virgin olive oil (step 3)
🔹 Salt and freshly ground black pepper, to taste (steps 3, 5)
🔹 1 batch homemade Vegan Bolognese with Soy Mince, approximately 800–900 g, or an equivalent amount of prepared meat bolognese (step 5)
🔹 1 batch homemade Béchamel Sauce, approximately 1.2 litres (step 6)
🔹 A pinch of ground nutmeg, optional (step 6)
🔶 Directions
Preheat the oven to 200°C (fan). Line two large baking trays with baking paper.
Wash the eggplants and zucchini, remove the stems and cut into slices approximately 1 cm thick.
Arrange the vegetable slices in a single layer on the prepared baking trays. Brush lightly with olive oil and season with salt and pepper.
Roast for approximately 20–30 minutes, turning halfway through, until the vegetables become soft and lightly golden. Work in batches if necessary. Set aside.
In a large ovenproof baking dish, approximately 25 × 35 cm, arrange a layer of roasted eggplant, followed by a layer of zucchini. Spread the prepared bolognese sauce evenly over the vegetables, then add any remaining vegetable slices.
Pour the homemade béchamel sauce over the top, spreading it evenly to cover the entire dish. Sprinkle with a little nutmeg if desired.
Reduce the oven temperature to 180°C (fan). Bake for approximately 45–60 minutes, until the top is golden and the filling is bubbling gently around the edges.
Remove from the oven and allow the moussaka to rest for at least 20–30 minutes before slicing. This helps the layers hold together beautifully!
Here are some ideas that would pair well with this recipe, if you want to experiment:
Plant-based version: Use our soy bolognese and béchamel made with unsweetened plant milk.
More vegetables: Add a layer of roasted mushrooms or bell peppers.
Extra flavour: Add a little cinnamon or allspice to the bolognese.
Make ahead: Prepare the roasted vegetables and filling the day before to make assembly easier.
💡 Healthy U Tip: Roasting the vegetables rather than frying them lets you control the amount of oil used while preserving their delicious flavour and texture.
The secret to a beautifully sliced moussaka? Give it time to rest before serving!
Enjoy! 🍽️
Tags: recipes, Mediterranean, Greek cuisine, main dishes
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