There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with awesome aubergines, a quick bechamel sauce and melty golden cheese. It really can’t get any better than this!
Greek Aubergine Moussaka
Greek Aubergine Moussaka
with a quick bechamel sauce, green leaves & fresh parsley
Hands on Time: 25 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- Cake Flour
- Cooked Chopped Tomato
- Fresh Milk
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Green Leaves
- Moussaka Rub
- Onion
- Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
GOLDEN AUBS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway.
FLAVOURFUL TOMATO SAUCE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 40ml of water. Simmer for 12-15 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water.
BANGING BECHAMEL
Place a small pan over a medium heat with 40g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
MOUSSAKA MAGIC
When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the Aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning.
MY BIG FAT GREEK FEAST
Plate up a hearty portion of the Aubergine moussaka, sprinkle over the chopped parsley and serve with dressed green leaves on the side. Opa, Chef!
GOLDEN AUBS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway.
FLAVOURFUL TOMATO SAUCE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 80ml of water. Simmer for 12-15 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water.
BANGING BECHAMEL
Place a small pan over a medium heat with 60g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
MOUSSAKA MAGIC
When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the Aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning.
MY BIG FAT GREEK FEAST
Plate up a hearty portion of the Aubergine moussaka. Sprinkle over the chopped parsley and serve with dressed green leaves on the side. Opa, Chef!
GOLDEN AUBS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
FLAVOURFUL TOMATO SAUCE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 120ml of water. Simmer for 15-20 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water.
BANGING BECHAMEL
Place a small pan over a medium heat with 80g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
MOUSSAKA MAGIC
When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the Aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning.
MY BIG FAT GREEK FEAST
Plate up a hearty portion of the Aubergine moussaka. Sprinkle over the chopped parsley and serve with dressed green leaves on the side. Opa, Chef!
GOLDEN AUBS
Preheat the oven to 220°C. Spread out the Aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened and starting to brown, shifting halfway.
FLAVOURFUL TOMATO SAUCE
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 160ml of water. Simmer for 15-20 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water.
BANGING BECHAMEL
Place a small pan over a medium heat with 100g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
MOUSSAKA MAGIC
When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the Aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning.
MY BIG FAT GREEK FEAST
Plate up a hearty portion of the Aubergine moussaka. Sprinkle over the chopped parsley and serve with dressed green leaves on the side. Opa, Chef!
Frequently Asked Questions
What is the preparation time for Greek Aubergine Moussaka?
The preparation time for Greek Aubergine Moussaka with a quick bechamel sauce, green leaves & fresh parsley is between 25 and 50 minutes.
What is the total time required to make Greek Aubergine Moussaka with a quick bechamel sauce, green leaves & fresh parsley?
The total time required to make Greek Aubergine Moussaka with a quick bechamel sauce, green leaves & fresh parsley is between 45 and 60 minutes.
How many servings does Greek Aubergine Moussaka provide?
4 servings
What are the main ingredients in Greek Aubergine Moussaka?
Aubergine, Cake Flour, Cooked Chopped Tomato, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Moussaka Rub, Onion, Onions, Vegetable Stock
What is the nutritional information of Greek Aubergine Moussaka?
Calories: 552, Carbs: 70 grams, Fat: grams, Protein: 25.1 grams, Sugar: 30.2 grams, Salt: 1253 grams
How do I prepare Greek Aubergine Moussaka?
GOLDEN AUBS: Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until softened and starting to brown, shifting halfway. FLAVOURFUL TOMATO SAUCE: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the rub, and the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Stir in the stock, the cooked chopped tomato, a sweetener of choice (to taste) and 80ml of water. Simmer for 12-15 minutes until slightly reduced and thickened. If the sauce reduces too quickly, lower the heat and add a splash of water. MOUSSAKA MAGIC: When the sauces and aubergines are done, pour a thin layer of the tomato sauce into an ovenproof dish. Top with a layer of the aubergine rounds. Dollop over some of the bechamel sauce (to taste) and spread it out evenly. Repeat the layers until everything is finished. Sprinkle the top layer with the cheese and seasoning. Turn the oven on to grill or the highest setting and grill the mousaka until the cheese is golden and bubbling, about 5-8 minutes. In a salad bowl, toss the green leaves with a drizzle of oil and seasoning. BANGING BECHAMEL: Place a small pan over a medium heat with 60g butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion. MY BIG FAT GREEK FEAST: Plate up a hearty portion of the aubergine moussaka. Sprinkle over the chopped parsley and serve with dressed green leaves on the side. Opa, Chef!
What should be prepared from my kitchen to make Greek Aubergine Moussaka?
Aubergine, Cake Flour, Cooked Chopped Tomato, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Moussaka Rub, Onion, Onions, Vegetable Stock
How many calories does Greek Aubergine Moussaka have?
552 calories
How much fat content does Greek Aubergine Moussaka have?
grams
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