Veggie Moussaka
- 120+ Minutes
- Medium
- Serves 8
Super veggie dish packed with legumes and vegetables—great for sharing.
Ingredients
Method
- 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
- Preheat the oven to 350º F.
- 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.
- Add the stock, chickpeas, black-eyed peas, and tomatoes and bring to a boil, then reduce to a simmer for 20 minutes.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with Parmesan cheese and bake for 35–40 minutes.
- Meanwhile, prepare rice according to package directions. Serve as a side to veggie moussaka.
