Vegetarian Moussaka Recipe

Slice and salt aubergines

Trim ends of aubergines and slice into 1 cm (about 3/8 inch) rounds. Lay aubergine slices on paper towels or a baking tray in a single layer, sprinkle both sides lightly with 1 tsp salt, and let sit for 20 minutes to draw out bitterness. Pat dry with paper towels.

Slice courgettes and peppers

Trim courgettes and slice into 1 cm rounds. Core and deseed red and green peppers, then cut into strips or 1 cm slices similar in size to the aubergine. Toss courgette and pepper pieces with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper.

Roast or pan-fry vegetables

Preheat oven to 200°C (390°F). Lightly brush aubergine slices with 1 tbs olive oil on both sides. Arrange aubergine, courgette and pepper in a single layer on two baking sheets (or roast in batches). Roast 20–25 minutes, flipping once halfway, until golden and tender. Alternatively, pan-fry aubergine in 1 tbs oil over medium heat 3–4 minutes per side until browned, and pan-fry courgette/peppers briefly to soften. Set roasted vegetables aside.

Finely chop the onion, carrot and celery. Mince the garlic.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add chopped onion, carrot and celery and a pinch of salt. Cook, stirring, 6–8 minutes until softened and translucent.

Add minced garlic and cook 1 minute until fragrant. If using, add the red wine and simmer 2–3 minutes to reduce slightly.

Stir in the canned chopped tomatoes, tomato paste, dried oregano, dried thyme, ground cinnamon, sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat and cook 12–15 minutes until sauce thickens slightly. Taste and adjust seasoning. Stir in chopped fresh parsley and remove from heat.

Reduce oven to 180°C (350°F). Lightly oil a 23 x 33 cm (9 x 13 inch) baking dish.

Spread a thin layer (about 1/3 cup) of the tomato-vegetable sauce on the base of the dish to prevent sticking.

Arrange a single layer of aubergine slices to cover the base (use overlapping as needed). Spoon half of the remaining sauce evenly over the aubergine.

Add a layer of courgette slices, then a layer of roasted peppers. Spoon the remaining sauce over the vegetables and spread to cover evenly.

If you have extra vegetables, add another thin layer of aubergine on top so the dish has several layers and finishes with vegetables beneath the béchamel.

Place a medium saucepan over medium heat and melt 50 g butter. Add 50 g flour and whisk constantly to form a smooth roux, cooking 2 minutes without browning.

Gradually whisk in 600 ml cold milk in two to three additions to avoid lumps. Bring to a gentle simmer, whisking, until the sauce thickens to coat the back of a spoon (5–7 minutes).

Remove from heat. Stir in 0.25 tsp ground nutmeg, 0.5 tsp salt and 0.25 tsp black pepper. Allow the sauce to cool slightly (2 minutes), then whisk in 2 egg yolks one at a time to enrich the béchamel. Stir in 60 g of the grated cheese, reserving about 20 g for the top.

Pour the béchamel evenly over the assembled vegetables, smoothing the top with a spatula. Sprinkle the reserved cheese over the béchamel.

Place the dish in the preheated 180°C (350°F) oven and bake 35–40 minutes until the top is puffed and golden brown and the filling is bubbling at the edges. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

Remove from oven and let rest 15–20 minutes — this helps slices hold together. Drizzle with 1 tbs olive oil and scatter 1 tbsp chopped fresh parsley before serving.