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Veggie Moussaka

Super veggie dish packed with pulses and vegetables, great for sharing.

  • 120+ Minutes
  • Medium
  • Serves 8




  • 2 packs Tilda Pure Basmati
  • 2 tbsp. olive oil
  • 2 red onions, peeled and finely chopped
  • 2 cloves garlic
  • 2 tsp. dried oregano
  • 1 tsp. allspice
  • 250ml vegetable stock
  • 1 can chickpeas, drained
  • 1 can black eyed beans, drained
  • 2 cans chopped tomatoes
  • 4 large aubergines
  • 600ml milk
  • 50g spelt or plain flour
  • 50g butter
  • 75g feta cheese, crumbled
  • 25g parmesan
  • 2 egg yolks
  • Salt and pepper to season

How to make Veggie Moussaka

  1. Preheat the oven to 180degC/gas 4

  2. Heat the oil in a large pan and add the onions, garlic, oregano and allspice and fry on a medium heat for 6-8 minutes until softened

  3. Add the stock, chickpeas, black eyed beans and the tomatoes. Season with plenty of salt & pepper, bring to the boil and simmer for 20minutes. Add the rice.

  4. Meanwhile slice the aubergine into 1cm rounds. Place in a colander & sprinkle with a pinch salt, set aside for 15minutes to drain. Rinse the aubergine in cold water and pat dry with kitchen paper then spread onto a large roasting tray. Drizzle with oil season and roast for 20minutes until browned and cooked through.

  5. Warm the milk in a pan over a low heat. Once warm transfer into a jug, then return the pan to the heat, add the butter and allow to melt on a medium heat

  6. Stir in the flour to form a paste. Start adding the warmed milk a little at a time stirring well. Once all the milk has been added and the sauce is smooth and creamy add the feta, simmer for 5 minutes. Allow to cool slightly then whisk in the egg yolks

  7. Assemble the moussaka by spooning a layer of the chickpea mixture into a large oven proof dish, followed by a layer of aubergine, repeat twice then cover with the cheese sauce.

  8. Sprinkle with parmesan cheese and bake for 35-40minutes