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Veggie Moussaka

Veggie Moussaka

Super veggie dish packed with legumes and vegetables—great for sharing.

  • 120+ Minutes
  • Medium
  • Serves 8




  • 4 Tbsp olive oil, divided
  • 2 red onions, peeled and finely chopped
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp allspice
  • 1 cup vegetable stock
  • 1 can chickpeas, drained
  • 1 can black-eyed peas, drained
  • 2-15 oz cans chopped tomatoes
  • 4 large eggplants
  • ½ tsp salt
  • ½ tsp black pepper
  • 2½ cups milk
  • ⅓ cup all-purpose flour
  • 4 Tbsp butter
  • ⅓ cup feta cheese, crumbled
  • 2 egg yolk
  • 2 Tbsp Parmesan cheese
  • 1 cup Tilda® Extra Long Grand Basmati Rice

How to make Veggie Moussaka

  1. Preheat the oven to 350º F.

  2. Heat 2 tablespoons olive oil in a large pan and add the onions, garlic, oregano, and allspice and sauté on medium heat for 6 minutes, or until softened.

  3. Add the stock, chickpeas, black-eyed peas, and tomatoes and bring to a boil, then reduce to a simmer for 20 minutes.

  4. Meanwhile, slice the eggplant into half-inch rounds and spread onto a large roasting pan. Drizzle with remaining olive oil, season with salt and pepper, and roast for 20 minutes until browned and cooked through.

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

  6. Whisk the flour into the butter to form a roux. Whisking continuously, start adding the warmed milk a little at a time. Once all the milk has been added and the sauce is smooth and creamy, add the feta and 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.

  9. Meanwhile, prepare rice according to package directions. Serve as a side to veggie moussaka.