Fast Recipes

Vegetable moussaka

Our vegetable-heavy spin on the cheesy Greek classic.
Vegetable moussaka recipeJames Moffatt
4 - 6
1H 30M
1H 50M

Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food.



1.Place 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).
2.Meanwhile, 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.
3.Transfer 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.
4.Meanwhile, 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.
5.Grease 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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