Quick & Easy

Vegetable moussaka

Moussaka is a classic Greek dish, that is well known for both its vegetarian and meat based version. We've gone vegetarian here and the result is healthy and delicious. Serve with a green salad.
vegetable moussaka
1H 20M
1H 30M



1.Preheat oven to 200°C (180°C fan-forced).
2.Place eggplant in single layer on an oven tray; bake, uncovered, for 15 minutes. Turn; bake for a further 15 minutes, or until browned lightly. Cool 10 minutes.
3.In a small saucepan, cook tomato and sugar on low heat, stirring occasionally, for about 30 minutes, or until tomato is soft and liquid almost evaporated.
4.Meanwhile, melt margarine in a small saucepan, add flour; cook, stirring, for about 1 minute. Gradually add milk; stir over medium heat for about 1-2 minutes, or until sauce boils and thickens. Stir in half the cheese and half the basil. Stir remaining basil through tomato mixture.
5.In two ovenproof dishes (2-cup capacity), spread one-third of tomato mixture, eggplant and cheese sauce; repeat with two more layers. Sprinkle with remaining cheese.
6.Bake, uncovered, for about 15 minutes, or until browned lightly.

Moussaka can be prepared 3 hours ahead; refrigerate, cover.


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