Quick Vegetarian Moussaka
A fast and flavorful twist on a Mediterranean classic.
⏱️ 65 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 35g carbs🥑 23g fat🌾 8g fibreper serving
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servings
Ingredients
- 🍆2 eggplants, medium
- 🍄300 g vegetarian mince
- 🧅1 onion, chopped
- 🧄2 garlic cloves, minced
- 🍅400 g chopped tomatoes, canned
- 🍷125 ml red wine (optional)
- 🫒2 tbsp olive oil
- 🌿1 tsp dried oregano
- 🧈50 g butter
- 🍚50 g plain flour
- 🥛500 ml milk
- 🧀75 g feta cheese, crumbled
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, add a pinch of cinnamon or allspice to the mince mixture.
- If you prefer a richer béchamel, you can add a pinch of nutmeg and a whisked egg yolk off the heat.
- Serve with a fresh green salad for a complete meal.
- Leftovers can be reheated in the oven or microwave, and it often tastes even better the next day.
Method
- 1Preheat oven to 200°C (390°F). Slice eggplants into 1cm thick rounds, toss with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly golden.
- 2While eggplants roast, heat the remaining 1 tbsp olive oil in a large pan over medium heat. Sauté onion until softened, then add garlic and cook for another minute.
- 3Add vegetarian mince to the pan and cook until browned. Stir in chopped tomatoes, red wine (if using), and oregano. Season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
- 4For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and thickened.
- 5Layer half of the roasted eggplant slices in a baking dish. Spread the vegetarian mince mixture evenly over the eggplant.
- 6Top with the remaining eggplant slices. Pour the béchamel sauce over the top, ensuring an even layer.
- 7Sprinkle the crumbled feta cheese over the béchamel. Bake for 25-30 minutes, or until golden brown and bubbling.
- 8Let the moussaka rest for 5-10 minutes before serving to allow it to set.