Nigella Vegetarian Moussaka is made with eggplant, kidney beans, onion, garlic, carrot, zucchini, red bell pepper, green bell pepper, diced tomatoes, potatoes, and Cheddar cheese. This delicious Vegetarian Moussaka recipe creates a hearty dinner that takes about 1 hour 20 minutes to prepare and can serve up to 4-6 people.
Ingredients Needed:
For the Moussaka:
- 2 tablespoons olive oil
- 1 tin (400g) kidney beans (drained and rinsed)
- 1 large eggplant (approximately 250g), sliced
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 large carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 tin (400g) diced tomatoes (in rich juice)
- 2 medium potatoes (approximately 300g), sliced (parboiled)
- 2 tablespoons tomato puree
- 2 vegetable stock cubes (or bouillon powder dissolved in about 150ml water)
- 1 teaspoon dried mixed herbs
- Salt, to taste
- Black pepper, to taste
For the Cheese Sauce Topping:
- 60g all-purpose flour
- 60g butter
- 475ml milk
- 170g grated Cheddar cheese
- 1 egg
- ½ teaspoon grated nutmeg
- Salt, to taste
- Black pepper, to taste
How To Cook Vegetarian Moussaka :
- Prepare the Eggplant: Wash and slice the eggplant, spread the slices on a tray, sprinkle with salt, and leave for about 20 minutes to let the bitter juices weep.
- Cook the Moussaka Sauce: Heat 2 tablespoons of olive oil in a large pan, add the sliced onion, and cook for a few minutes until softened. Stir in the crushed garlic and all the vegetables except the potatoes and eggplant; cook for another minute. Add the diced tomatoes, kidney beans, tomato puree, dissolved stock cubes, mixed herbs, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
- Prepare the Eggplant: Rinse the salted eggplant slices in a colander to remove bitter juices, pat them dry with a clean towel. Heat 6 tablespoons of olive oil in a large frying pan over medium-high heat and fry the eggplant slices until golden on both sides; drain on kitchen roll.
- Layer the Moussaka: In a lasagne-type dish, layer the vegetable sauce, parboiled potato slices, and fried eggplant. Top with the cheese sauce, sprinkle with extra grated cheese and black pepper.
- Bake: Preheat the oven to 180°C (fan 160°C), 350°F. Bake for about 40 minutes or until everything is bubbling and the top is golden.
Recipe Tips
- Salt the Eggplant: Before cooking, sprinkle salt on the sliced eggplant and let it sit for 20 minutes. This helps remove bitterness and improves the flavor of the dish.
- Don’t Skip the Frying: Fry the eggplant slices until they are golden brown. This step adds a lovely texture and rich flavor, making your moussaka even tastier.
- Use Fresh Vegetables: For the best taste, use fresh, high-quality vegetables. They will enhance the overall flavor and nutritional value of your moussaka.
- Layering is Key: When layering, start with the vegetable sauce, then add potatoes and eggplant. This helps to create a nice structure and ensures even cooking.
- Let it Rest: After baking, let the moussaka rest for about 10 minutes before serving. This allows the layers to set, making it easier to cut and serve.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Vegetarian Moussaka cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow leftover Vegetarian Moussaka to cool completely, then cover it well and put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheating: Reheat leftovers Vegetarian Moussaka for 5 minutes at 350°F covered with foil, or microwave individual portions for 2-3 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (472g)
- Calories: 382
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 43mg
- Sodium: 1967mg
- Potassium: 1043mg
- Total Carbohydrate: 42g
- Dietary Fiber: 8g
- Sugars: 14g
- Protein: 11g
Try More Nigella Lawson Recipes:
- Nigella Coq Au Riesling
- Nigella Italian Chicken
- Nigella Ginger Ham
- Nigella Lawson Mac And Cheese Recipe
- Nigella Venison Casserole
Nigella Vegetarian Moussaka
Description
Nigella Vegetarian Moussaka is made with eggplant, kidney beans, onion, garlic, carrot, zucchini, red bell pepper, green bell pepper, diced tomatoes, potatoes, and Cheddar cheese. This delicious Vegetarian Moussaka recipe creates a hearty dinner that takes about 1 hour 20 minutes to prepare and can serve up to 4-6 people.
Ingredients
For the Moussaka:
For the Cheese Sauce Topping:
Instructions
- Prepare the Eggplant: Wash and slice the eggplant, spread the slices on a tray, sprinkle with salt, and leave for about 20 minutes to let the bitter juices weep.
- Cook the Moussaka Sauce: Heat 2 tablespoons of olive oil in a large pan, add the sliced onion, and cook for a few minutes until softened. Stir in the crushed garlic and all the vegetables except the potatoes and eggplant; cook for another minute. Add the diced tomatoes, kidney beans, tomato puree, dissolved stock cubes, mixed herbs, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
- Prepare the Eggplant: Rinse the salted eggplant slices in a colander to remove bitter juices, pat them dry with a clean towel. Heat 6 tablespoons of olive oil in a large frying pan over medium-high heat and fry the eggplant slices until golden on both sides; drain on kitchen roll.
- Layer the Moussaka: In a lasagne-type dish, layer the vegetable sauce, parboiled potato slices, and fried eggplant. Top with the cheese sauce, sprinkle with extra grated cheese and black pepper.
- Bake: Preheat the oven to 180°C (fan 160°C), 350°F. Bake for about 40 minutes or until everything is bubbling and the top is golden.
Notes
- Salt the Eggplant: Before cooking, sprinkle salt on the sliced eggplant and let it sit for 20 minutes. This helps remove bitterness and improves the flavor of the dish.
- Don’t Skip the Frying: Fry the eggplant slices until they are golden brown. This step adds a lovely texture and rich flavor, making your moussaka even tastier.
- Use Fresh Vegetables: For the best taste, use fresh, high-quality vegetables. They will enhance the overall flavor and nutritional value of your moussaka.
- Layering is Key: When layering, start with the vegetable sauce, then add potatoes and eggplant. This helps to create a nice structure and ensures even cooking.
- Let it Rest: After baking, let the moussaka rest for about 10 minutes before serving. This allows the layers to set, making it easier to cut and serve.