Name: Vegetable moussaka
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 - 6
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

Vegetable moussaka

Our vegetable-heavy spin on the cheesy Greek classic.

Serves 4 - 6

Prep

20M

Cook

1H 30M

Total

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.

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

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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Styling by Lucy Busuttil