Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2024)

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Beautiful veggie moussaka

Golden aubergines, soft potatoes & veg ragù

  • Vegetarianv

Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2)

Golden aubergines, soft potatoes & veg ragù

  • Vegetarianv

“I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good! ”

Serves 12

Cooks In2 hours 30 minutes

DifficultyShowing off

VegetablesDinner PartyMother's daySunday lunchGreekPotato

Nutrition per serving
  • Calories 311 16%

  • Fat 12.6g 18%

  • Saturates 6g 30%

  • Sugars 8.8g 10%

  • Salt 1g 17%

  • Protein 12.6g 25%

  • Carbs 35.4g 14%

  • Fibre 5.8g -

Of an adult's reference intake

recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Method

Ingredients

  • 15 g dried porcini mushrooms
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh sage
  • dried oregano
  • 250 ml red wine
  • 1 x 660 g jar of chickpeas
  • 100 g dried brown lentils
  • 4 fresh bay leaves
  • 2 x 400 g tins of quality plum tomatoes
  • 4 large firm aubergines
  • 800 g potatoes
  • 750 ml semi-skimmed milk
  • 5 black peppercorns
  • 75 g unsalted butter
  • 75 g plain flour
  • 50 g feta cheese
  • 50 g kefalotyri or pecorino cheese
  • 2 large free-range eggs

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Just cover the porcini with boiling water, then set aside to rehydrate.
  3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
  4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
  5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
  6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
  7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
  8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
  9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
  10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
  11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
  12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
  13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
  14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
  15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
  17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Vegetarian moussaka recipe | Jamie Oliver aubergine recipes (2024)

FAQs

Does moussaka contain aubergine? ›

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

What to serve before moussaka? ›

I personally love eating my moussaka with a traditional Greek Salad, a Greek Orzo Salad (Orzo feta salad), some crusty bread to mop up that delicious meat sauce, a delicious tzatziki as a side and, why not, with a juicy saganaki or a Feta Saganaki some dolmades (stuffed vine leaves) and crunchy Greek Meatballs as a ...

Can you freeze homemade moussaka? ›

Cooked moussaka can be frozen. Once it cools completely, simply cut the moussaka into pieces and freeze them (you can store the pieces in separate freezer-safe containers or wrapped tightly with parchment then foil . This way, you can reheat individual slices at a time.

How many calories are in vegetarian moussaka? ›

A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.

When should you not use aubergine? ›

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

What's the difference between an eggplant and an aubergine? ›

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

What is topping on moussaka made of? ›

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort!

What do Greeks eat with moussaka? ›

The best side dishes to serve with moussaka are Greek salad, tzatziki, warm pita bread, couscous, jasmine rice, quinoa, dolmades, roasted vegetables, grilled asparagus, lemon potatoes, spanakopita, cucumber and mint salad, and marinated olives. Now, let's get cooking!

Can you make moussaka the night before? ›

Prepare the meat sauce up to 2 days in advance and keep covered in the fridge. Bring to room temperature before assembling. You can also assemble the moussaka and keep it unbaked in the fridge for up to 48 hours; or you can freeze it, unbaked, for up to 1 month.

Should moussaka be runny? ›

From my travels in Greece I can say that it's 100% dependent upon taste. I've had it many different ways. In some restaurants it's so thick that the servings sit like a block on your plate and some that the filling was quite runny and there are staunch defenders and critics of both.

Does moussaka reheat well? ›

Covered tightly with plastic wrap, moussaka can be refrigerated for up to 5 days. To reheat, preheat oven to a 350°F (180°C), transfer moussaka to oven, and heat until completely warmed through, about 30 minutes.

What to eat with vegetable moussaka? ›

Serve with bread or orzo and some wilted kale, dressed with a squeeze of lemon juice and extra virgin olive oil.

What is vegetable moussaka made of? ›

Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

How much sugar is in moussaka? ›

Nutritional Information
Typical ValuesPer 100gEach pack (310g**)
Carbohydrate8.5g26.3g
Sugars2.1g6.5g
Fibre1.5g4.5g
Protein6.3g19.6g
7 more rows

What is a traditional moussaka made from? ›

What's in a traditional moussaka recipe? A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.

Is moussaka fruit also called aubergine? ›

Moussaka (/muːˈsɑːkə/, UK also /ˌmuːsəˈkɑː/, US also /ˌmuːsɑːˈkɑː/) is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

How is moussaka different from lasagna? ›

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it's well worth the effort!

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