Nigella’s Vegetarian Moussaka is made with layers of fried eggplant, parboiled potatoes, and spiced vegetable sauce, and topped with a creamy cheese sauce, creating a savory dish that takes an hour to prepare!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Vegetarian Moussaka Recipe:
- Rich Flavors: Savory layers of roasted vegetables and creamy cheese sauce create a delicious and comforting dish.
- Vegetarian-Friendly: A hearty, nutritious meal that’s entirely meat-free.
- Filling and Satisfying: The combination of vegetables and cheese provides a hearty and satisfying meal.
- Make-Ahead Convenience: This can be prepared in advance and reheated for an easy meal.
❓ Is Nigella’s Vegetarian Moussaka Recipe?
Nigella’s Vegetarian Moussaka Recipe features layers of fried eggplant, parboiled potatoes, spiced vegetable sauce, and a creamy cheese sauce, all baked until golden and bubbling.
🧅 Nigella Vegetarian Moussaka Ingredients
For the Moussaka:
- Olive oil
- 1 tin kidney beans (drained and rinsed)
- 1 large eggplant, 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 diced tomatoes
- 2 potatoes, sliced and parboiled
- 2 tbsp tomato puree
- 2 vegetable broth cubes (or bouillon powder, dissolved in water)
- 1 tsp dried mixed herbs
- Salt and black pepper
For the Cheese Sauce Topping:
- 2 oz all-purpose flour
- 2 oz butter
- ⅘ pint milk
- 6 oz grated Cheddar cheese
- 1 egg
- ½ tsp grated nutmeg
- Salt and black pepper
🍲 How To Make Nigella Vegetarian Moussaka
- Slice eggplant, sprinkle with salt, and let sit for 20 minutes to remove bitter juices. Rinse and pat dry.
- Heat 2 tbsp olive oil, fry the onion until soft, and add garlic and other vegetables (excluding potato and eggplant). Cook for 1 minute. Add remaining ingredients and simmer for 20-30 minutes.
- Heat 6 tbsp olive oil in a frying pan. Fry eggplant slices until golden on both sides. Drain on kitchen roll.
- In a lasagne dish, layer vegetable sauce, potato slices, and eggplant. Top with cheese sauce, extra grated cheese, and black pepper.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until bubbling and golden.
💭 Recipe Tips
- Salt the Eggplant: To reduce bitterness, sprinkle salt on eggplant slices and let them sit for 20 minutes. Rinse and pat dry thoroughly before frying to ensure a pleasant texture.
- Fry Eggplant Properly: Fry eggplant slices until golden and soft to enhance their flavor and texture. Drain on kitchen paper to remove excess oil.
- Layer the Ingredients: Arrange the vegetable sauce, parboiled potatoes, and fried eggplant in even layers for balanced flavor and consistent cooking throughout the dish.
- Allow to Rest: After baking, let the moussaka cool for a few minutes before serving. This helps it set and makes slicing easier.
🥗 What To Serve With Vegetarian Moussaka?
Serve Vegetarian Moussaka with Quiche Lorraine, Sweet Potato Mac And Cheese, Ratatouille, Mac And Cheese,Potato Salad, Salt And Vinegar Potatoes,Asian Slaw, and Courgette Fritters.
🎚 How To Store Leftovers Vegetarian Moussaka?
- In The Fridge: Store leftover vegetarian moussaka in an airtight container for up to 5 days.
- In The Freezer: Freeze leftover vegetarian moussaka in portions for up to 3 months.
🍤 How To Reheat Leftovers Vegetarian Moussaka?
- In The Oven: Reheat leftover vegetarian moussaka in a baking dish at 350°F (177°C) for 20 to 30 minutes.
- On The Stove: Heat leftover vegetarian moussaka in a covered pan over low heat for 10 minutes, stirring occasionally.
- In The Microwave: Heat leftover vegetarian moussaka in a microwave-safe plate on high for 2 to 3 minutes, or until heated through.
FAQs
Why is my vegetarian moussaka watery?
Sweating eggplant removes excess water that can make vegetarian moussaka watery; it’s crucial for preventing a soggy casserole.
Why is my vegetarian moussaka bitter?
Eggplant can be bitter; salting and resting it helps draw out bitterness, making vegetarian moussaka taste better.
Why is my vegetarian moussaka sloppy?
A shorter cooking time can lead to a watery sauce, making vegetarian moussaka sloppy; ensure it’s fully cooked.
How to tell if a vegetarian moussaka is done?
The vegetarian moussaka is done when the top is golden brown and bubbly, and the vegetables are tender throughout.
Try More Nigella Lawson Recipes:
Nigella Vegetarian Moussaka Nutrition Facts
Amount Per Serving
- Calories 174.7
- Total Fat 5.8g
- Saturated Fat 2.8g
- Cholesterol 72.2mg
- Sodium 710.7mg
- Potassium 690.9mg
- Total Carbohydrate 20.7g
- Dietary Fiber 6.1g
- Sugars 1.9g
- Protein 12.5g
Nigella Vegetarian Moussaka
Description
Nigella’s Vegetarian Moussaka is made with layers of fried eggplant, parboiled potatoes, and spiced vegetable sauce, and topped with a creamy cheese sauce, creating a savory dish that takes an hour to prepare!
Ingredients
For the Moussaka:
For the Cheese Sauce Topping:
Instructions
- Slice eggplant, sprinkle with salt, and let sit for 20 minutes to remove bitter juices. Rinse and pat dry.
- Heat 2 tbsp olive oil, fry the onion until soft, and add garlic and other vegetables (excluding potato and eggplant). Cook for 1 minute. Add remaining ingredients and simmer for 20-30 minutes.
- Heat 6 tbsp olive oil in a frying pan. Fry eggplant slices until golden on both sides. Drain on kitchen roll.
- In a lasagne dish, layer vegetable sauce, potato slices, and eggplant. Top with cheese sauce, extra grated cheese, and black pepper.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until bubbling and golden.
Notes
- Salt the Eggplant: To reduce bitterness, sprinkle salt on eggplant slices and let them sit for 20 minutes. Rinse and pat dry thoroughly before frying to ensure a pleasant texture.
Fry Eggplant Properly: Fry eggplant slices until golden and soft to enhance their flavor and texture. Drain on kitchen paper to remove excess oil.
Layer the Ingredients: Arrange the vegetable sauce, parboiled potatoes, and fried eggplant in even layers for balanced flavor and consistent cooking throughout the dish.
Allow to Rest: After baking, let the moussaka cool for a few minutes before serving. This helps it set and makes slicing easier.