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Veggie Moussaka

Veggie Moussaka

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

  • 120+ Minutes
  • Medium
  • Serves 8

This recipe uses:

Pure Basmati Rice

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Veggie Moussaka




  • 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. ground allspice
  • 250ml vegetable stock
  • 1 can chickpeas, drained
  • 1 can black eyed beans, drained
  • 2 cans chopped tomatoes
  • 4 large eggplants
  • 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 180C/350F

  2. Heat the oil in a large pan and add the onions, garlic, oregano and ground 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 and pepper, bring to the boil and simmer for 20 minutes. Add the rice.

  4. Meanwhile slice the eggplant into 1cm rounds. Place in a colander and sprinkle with a pinch salt, set aside for 15minutes to drain. Rinse the eggplant in cold water and pat dry with kitchen roll 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 ovenproof dish, followed by a layer of eggplant, repeat twice then cover with the cheese sauce.

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