What are the main ingredients in Greek Aubergine Moussaka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Greek Aubergine Moussaka

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

with a quick bechamel sauce, green leaves & fresh parsley

Hands on Time: 25 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Aubergine - 250g
Onion - 1
Moussaka Rub - 7,5ml
Garlic Clove - 1
Vegetable Stock - 5ml
Cooked Chopped Tomato - 200g
Cake Flour - 40ml
Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Green Leaves - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Aubergine - 500g
Onion - 1
Moussaka Rub - 15ml
Garlic Cloves - 2
Vegetable Stock - 10ml
Cooked Chopped Tomato - 400g
Cake Flour - 80ml
Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Green Leaves - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Aubergine - 750g
Onions - 2
Moussaka Rub - 22,5ml
Garlic Cloves - 3
Vegetable Stock - 15ml
Cooked Chopped Tomato - 600g
Cake Flour - 120ml
Fresh Milk - 375ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Green Leaves - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!