Vegetable Moussaka
Save This RecipeVegetarian moussaka layered with courgettes and topped with feta
Ingredients
- 2 tbsps olive oil
- 1 onion
- 2 cloves garlic
- 1 glass red wine
- 1 tsp each of dried oregano, rosemary and sage (use fresh if you have it to hand)
- 2 x 400g tins chickpeas
- 250 g pack ready to eat green lentils
- 2 x 400g tins chopped tomatoes
- 2-3 medium courgettes
- 25 g butter
- 25 g plain flour
- 1 pt milk
- 1 egg
- 25 g parmesan
- 50 g feta
Instructions
- Chop the onion and garlic and put in a casserole dish with the olive oil. Sizzle for 1 minute over a medium heat, then stir in the dried herbs. Add the red wine and allow to bubble down.
- Tip in the chickpeas (including the water), lentils and tomatoes. Season with salt and pepper and allow to simmer down for up to 45 minutes (the longer the better).
- Meanwhile, make your bechamel. Melt the butter in a saucepan over a medium heat and stir in the flour. Sizzle for 1-2 minutes, then turn off the heat. Grab a whisk, and start gradually adding the milk, whisking all the time. When you've added all of the milk, turn the heat back on and continue whisking until the sauce has thickened. Turn the heat off.
- Slice the courgettes widthways into 0.5cm slices. In a large ovenproof dish, layer chickpea mix, sliced courgette, chickpea mix then sliced courgette.
- Whisk the egg into your bechamel sauce then quickly pour over the final layer of courgette. Top with the grated parmesan and crumbled feta, then pop in the oven at 180 degrees for 40 minutes.
- The Greek serve their moussaka luke-warm but I prefer mine boiling hot!