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Vegetarian Aubergine Moussaka Recipe

Vegetarian moussaka

Published: January 6, 2022 at 6:17 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal516
fat25g
saturates10.7g
carbs40.5g
sugars15.8g
fibre11.8g
protein22.3g
salt1.3g
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Make this veggie moussaka for a comforting dinner, then check out our classic moussaka and other aubergine recipes. Pair it with a classic Greek salad, and get more Mediterranean-style inspiration from our collection of Greek recipes.

Ingredients

  • 3 medium aubergines, sliced into ½ cm circles
  • 4 tbsp olive oil, plus extra for frying
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp soy sauce
  • 1 tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tsp dried mint
  • 150ml white wine
  • 680g bottle passata
  • a small handful flat-leaf parsley, chopped
  • 350g pack Quorn mince
  • 500g floury potatoes, peeled, cooked and sliced

WHITE SAUCE

  • 50g butter
  • 75g plain flour
  • 500ml whole milk
  • 100g feta, crumbled
  • 2 eggs, beaten

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/ gas 5. Put the aubergine slices in a large bowl, drizzle over the olive oil, season and toss well. Line two large baking sheets with baking paper. Put on the aubergines in a single layer and bake for 30 minutes or until completely soft. Turn down the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Fry the onion in a little olive oil in a frying pan for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute. Pour in the wine and passata, then simmer for 15 minutes. Stir in the parsley and mince, and cook for 10 minutes.

  • STEP 3

    Melt the butter in a pan, stir in the flour and gradually add the milk, stirring, until you have a thick sauce. Stir in the feta and eggs.

  • STEP 4

    Pour 1/3 of the tomato sauce into a shallow 30cm x 20cm baking dish. Top with ½ the aubergine slices. Add another layer of sauce then the rest of the aubergines. Add the final 1/3 of sauce, then the potatoes. Spoon over the white sauce. Bake for 30-40 minutes or until brown. Rest for 15 minutes before serving.

Try more of our vegetarian recipes:

Vegetarian shepherd's pie

Packed with plenty of chunky veg, this easy, spiced shepherd's pie is a great veggie version of a classic. It's ready in an hour, and makes enough to feed the whole family.

Vegetarian Shepherd's Pie Recipe With Spiced Lentils

Aubergine chilli

Charred aubergine offers wonderful smoky depth in this vegan chilli, a brilliant meat alternative that’s guaranteed to please everyone at the table.

two bowls of veggie chilli with sour cream and lime, and a side of rice

Vegetarian bolognese

Puy lentils and mushrooms add bulk to this delicious veggie ragu. A healthy, substantial and hearty midweek meal that you can make in batches and freeze.

Lentil Bolognese Recipe

Vegetable pie

Vibrant curry spices lift this showstopping spring veg and paneer pie. Top with a beautifully crisp Bombay potato crust and serve for an impressive dinner party main or weekend family meal. Check out more of our vegetarian pie recipes.

Vegetable Pie With Potato Topping
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