Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food.
Vegetable moussaka
Our vegetable-heavy spin on the cheesy Greek classic.
- 20 mins preparation
- 1 hr 30 mins cooking
- Serves 4 - 6
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Ingredients
- 1 kg sweet potatoes, scrubbed
- 2 eggplant (365gm each)
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 1 bunch silverbeet, stalks discarded
- 50 gm plain flour
- 750 ml milk
- Pinch freshly grated nutmeg
- 100 gm parmesan, finely grated
- 2 egg yolks
- 400 gm tomato sugo
- 300 gm barrel-aged feta, sliced
- ¼ tsp sweet paprika
Method
- 1Place 3 oven trays lined with baking paper in oven and preheat to 200˚C fan-forced. Meanwhile, thinly slice sweet potato and eggplant lengthways into 5mm-thick slices. Divide sweet potato among trays, drizzle with oil and season; bake until tender (12 minutes).
- 2Meanwhile, cook silverbeet in large saucepan of boiling water until tender (3 minutes); drain and refresh. Squeeze out excess water and pat dry on paper towel.
- 3Transfer sweet potato to a bowl. Place eggplant on trays, drizzle with oil and season; bake until tender (15 minutes). Reduce oven to 180˚C fan-forced.
- 4Meanwhile, stir oil and flour in a saucepan over medium heat until bubbling. Gradually whisk in milk; cook, whisking continuously until béchamel boils and thickens (8 minutes). Remove from heat; whisk in nutmeg, three-quarters of the parmesan and egg yolks. Season to taste.
- 5Grease a 20cm x 28cm ovenproof dish. Pour half sugo into dish, then layer sweet potato, silverbeet, remaining sugo, feta and eggplant. Pour over béchamel, scatter with remaining parmesan and paprika; cook until golden (40 minutes). Stand 20 minutes before serving.
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