Moussaka

Moussaka

Ingredients (4-6 people)

For the roasted vegetables

• Olive oil
•  2 red onions chopped into wedges
•  8 whole garlic cloves
•  2 courgettes cut into chunky rounds
•  2 aubergines sliced into circles
•  2 red peppers deseeded and chopped into chunks
•  Fresh rosemary, oregano or thyme stalks

For the tomato sauce

•  Olive oil
•  4-6 medium/large tomatoes or a tin of tomatoes
•  4 garlic cloves minced
•  Dried oregano

For the white sauce

•  2 tbsp olive (or any) oil
•  2 tbsp rice (or any) flour
•  450 ml (ish) soy (or any) milk
•  Salt and pepper
•  Nutmeg and or paprika to taste

Method

Pre heat the oven to around 200 C. Place your chopped vegetables (except the aubergines) in a
roasting tray with some olive oil, salt, pepper, garlic and sprigs of herbs. Roast until cooked and
browning slightly in spots.
In a separate tray spread out the aubergine slices, mix with oil, salt and pepper and roast until
cooked and starting to brown.
Whilst the vegetables are cooking, place the oil in a saucepan and when warm add the flour and
whisk to make a roux. Turn the heat way down to avoid burning. Slowly add the milk, incorporating
a bit at a time and whisk to ensure lumps don’t form until you have a thin sauce. Bring to the boil,

whilst whisking continuously and then simmer until you have a thick sauce, but with a pouring
consistency. Add some salt and pepper to taste and a bit of nutmeg if you want. Remove from the
heat and set aside
Then make the tomato sauce. Chop the tomatoes or use a can of chopped tomatoes and place them
in a pan with some olive oil, the minced garlic, some dried oregano and salt and pepper. Bring to
boiling then simmer until you have a chunky sauce with pieces of tomatoes which have broken down
a bit.
Next in a baking dish such as a large pyrex dish, layer half your mixed vegetables, followed by a layer
of half the aubergine slices and then all the tomato sauce. Make another layer of mix vegetables,
followed by aubergines and top with the white sauce. Sprinkle a little paprika on top if you like.
Roast in the oven for around 30-40 minutes or until golden on top and the sauces are bubbling.
Serve with the roast potatoes and salad, or just some crusty bread.

Some word from our chef Ruth :)

This is a recipe I’ve used for many years, which I originally found in a Greek food cook book. It’s
really simple, and here I’ve adapted it for vegan food as the original is vegetarian and uses eggs and
cheese in the topping. If you’re not vegan and want to make this, then you basically make a topping
like you’d make a carbonara sauce and put this on top.
Whilst this recipe uses traditional Mediterranean vegetables, you could really substitute them for
any veges at all, whatever you have to hand. You can also use any non-dairy milk, flour and oil for
the topping.
Serve with Greek roast potatoes in lemon and rosemary and Greek salad.