VegBox Recipes

Vegetarian Moussaka

TRADITIONAL GREEK DISH TOPPED WITH AUBERGINE AND POTATOES

This classic Greek dish of subtly spiced mince and tomatoes, topped with potatoes, aubergine and cheese, is easily transformed into a vegetarian dish. Simply replace the mince with a vegetarian alternative such as Quorn, or lentils.

Vegetarians will rave about it, and meat-eaters looking for a healthy alternative will love it!

Our easy to follow recipe is for an 8” x 10” dish that will provide 6 portions. This dish will taste just as good the next day, so it’s ideal for preparing in advance and refridgerating, or for saving leftovers.

Serve with salad or fresh vegetables.

 
 

Ingredients

MAIN INGREDIENTS

  • 1 aubergine
  • 4 medium size potatoes
  • 1 tin of chopped tomatoes
  • Tomato puree
  • 1 jar of béchamel sauce
  • 100g Quorn mince
  • Grated cheese
  • 1 onion
  • 1 clove of garlic
  • Generous amounts of cooking oil

AND SPICES (which should be mixed together)

  • 1 teaspoon of ground mixed spice
  • ˝ teaspoon of paprika
  • ˝ teaspoon of grated nutmeg
 

Method

Preheat the oven to 180C.

The filling:

    Finely chop the onion and garlic, and lightly fry in a saucepan with oil, until golden brown.

    Add a squeeze of tomato puree and half the spice mixture, and stir until the onions and garlic are coated.

    Add the chopped tomatoes and Quorn and stir together. Leave to simmer and heat through while you prepare the topping.

The topping:

    Peel the potatoes, and slice the aubergine and potatoes into discs.

    Sprinkle the rest of the spice mix over the vegetables and lightly fry with a little oil in a frying pan until they begin to brown.

    Remove the vegetables from the pan and dab with paper towels to remove excess oil.

Bringing it all together:

    Spread the filling evenly in the 8” x 10” oven dish.

    Lay the potatoes over the filling, from edge to edge, layering as necessary. Lay the aubergine over the potatoes.

    Pour the béchamel sauce over the aubergine and spread evenly. Sprinkle the grated cheese on top.

    Cook for 40 minutes in the oven (middle shelf), then remove from the oven and allow it to stand for 10 minutes before serving.

To serve:

    Cut into squares and spoon onto a plate. Serve with fresh vegetables or salad.

 

Time From Cupboard-To-Table

1 hr 30 mins
 

Notes & Variations on Vegetarian Moussaka

 
 
 

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