Plant-Packed Aubergine Moussaka
- Not too tricky
- 1:50 h
- 19 ingredients
Who's ready for an epic Greek feast? We've whipped up the BEST plant-based Moussaka for you guys and putting it together is easier than you think! Aubergines are roasted to perfection to create luscious, melt-in-your-mouth layers, with golden potatoes and a hearty lentil ragu that's packed full of protein! Topped with a smooth, creamy béchamel sauce made from cashews and tahini - this is one showstopper you'll want to make time and time again!
Serves: 6
Ingredients
For the Bechamel
- 100g cashews
- 250ml plant-based milk
- 4 tbsp nutritional yeast
- 2 tbsp tahini
- 1 clove of garlic
- 1 tsp onion powder
- ½ tsp ground nutmeg
- Salt & pepper
- ½ lemon
For the Aubergine Layer
- 2 large aubergines
- salt
- olive oil
- 2 x 250g pouches of puy lentils
For the Ragu
- 1 large onion
- 4 cloves of garlic
- 2 tsp cinnamon
- 2 tsp oregano
- ½ tsp chilli flakes
- 500ml Passata
- salt and pepper to taste
For the Potato Layer
- 3 large potatoes
- Salt & pepper
- 1 tbsp oregano
To Assemble
- olive oil
- handful of breadcrumbs
Before you start
Kettle boiled | Oven preheated to 200*C fan setting | Large frying pan with high sides | High speed blender | Large baking dish
Step 1
Begin the aubergine and cashews
- Slice the aubergine into thick rounds. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture
- Soak the cashews in boiling water for at least 30 minutes
Ingredients
- 100g cashews
- 2 large aubergines
- salt
Step 2
For the ragu
- Peel and roughly chop the onion and garlic
- Heat 2 tbsp olive oil over medium heat in the large frying pan. Once hot, add the onion with a big pinch of salt and saute for 7-8 minutes until soft and translucent. Add the garlic and saute for 1 minute until fragrant. Next, add the cinnamon, oregano and chilli flakes and saute for a further minute. Add the lentils and passata and simmer for 10 minutes. Taste and season with salt, pepper and more spices if you’d like
Ingredients
- 1 large onion
- 4 cloves of garlic
- 2 tsp cinnamon
- 2 tsp oregano
- ½ tsp chilli flakes
- 500ml Passata
- 2 x 250g pouches of puy lentils
- salt and pepper to taste
- olive oil
Step 3
Bake the aubergine and potato
- After 30 minutes, wipe the salt off the eggplant slices
- Arrange them on a baking sheet and drizzle with olive oil
- Cut the potatoes into slices about 3mm thick (no need to peel). Rinse them under cold running water. Pat dry and place them on a separate baking sheet. Season with salt and oregano and drizzle with olive oil
- Bake the aubergine and potatos for 20-25 minutes or until the eggplant is tender and the potatoes are golden. Set aside
Ingredients
- olive oil
- 3 large potatoes
Step 4
For the bechamel
- Drain the cashews and rinse with cold water. Put them into a blender with plant-based milk, nutritional yeast, tahini, garlic, onion powder, nutmeg, salt, pepper and juice from half lemon. Blend to a smooth cream. Set aside
Ingredients
- 250ml plant-based milk
- 4 tbsp nutritional yeast
- 2 tbsp tahini
- 1 clove of garlic
- 1 tsp onion powder
- ½ tsp ground nutmeg
- Salt & pepper
- ½ lemon
Step 5
Assemble, bake and serve
- Reduce the temperature of the oven to 180*C
- Roughly chop the parsley
- Cover the base of the ovenproof dish with all of the potatoes. Sprinkle with salt, pepper and chopped parsley. Next, layer ½ of the aubergine rounds. Next the ragu, Then the other ½ aubergine and finish with bechamel. Sprinkle with breadrcumbs and drizzle with olive oil
- Bake in the oven for 30 minutes, or until golden on top and bubbling round the side
- Allow the moussaka to sit for 10 minutes before serving in the middle of the table
Ingredients
- Salt & pepper
- 1 tbsp oregano
- handful of breadcrumbs