Home Recipes Veggie Moussaka

Veggie Moussaka

From Tilda Kitchen

  • 120+ Minutes
  • Medium
  • Serves 8

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



  • 2 packs Tilda Pure Basmati
  • 2 tbs olive oil
  • 2 red onions, peeled and finely chopped
  • 2 cloves garlic
  • 2 tsp dried oregano
  • 1 tsp allspice
  • 1 cup vegetable stock
  • 1 can chickpeas, drained
  • 1 can black-eyed beans, drained
  • 2 cans chopped tomatoes
  • 4 large eggplants
  • 2½ cups milk
  • ⅓ cup spelt or all-purpose flour
  • ¼ cup butter
  • ⅓ cup feta cheese, crumbled
  • 1¾ tbs Parmesan
  • 2 egg yolks
  • Salt and pepper to season

  1. Preheat the oven to 350ºF/Gas Mark 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 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 half-inch rounds. Place in a colander, sprinkle with a pinch salt, and set aside for 15 minutes to drain. Rinse the eggplant in cold water and pat dry with paper towels, then spread onto a large roasting pan. Drizzle with oil, season, 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 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 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.