Monday Moussaka
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Monday Moussaka

Layers of eggplant cooked in tomato topped with a thick béchamel sauce.

  • Pop the oven on to 220°C.

  • Roughly cube the aubergine. Slice up some onion. Roughly chop some mixed herbs, we like to use parsley, thyme, and rosemary. Get your spices ready, we usually use cinnamon, mixed spice, and chilli flakes. Grate about 4 cloves of garlic.

  • Place the above ingredients on a roasting tray with some tomato paste, olive oil, salt and pepper. Toss to coat, then roast for 30 minutes, shifting halfway.

  • Remove from the oven and add 1-2 cans of tinned tomatoes. Add enough stock to submerge the ingredients. Season to taste, stir to combine, crank up the heat and bake for a further 30 minutes at 250°C until the aubergine is very soft. 

  • While the bake is on the go, prepare the topping. 

  • Peel about 200g sweet potato and 100g carrot. Then, cut into bitesized cubes and cook in salted water for about 1015 minutes or until tender,  then drain.

  • Fry off 23 cloves of sliced garlic and half a diced onion in some oil until soft and golden. 

  • To make your creamy sauce, blend together the following: Drained sweet potato, carrot; 120ml oat milk/milk, 100ml veg stock, the softened  onion and garlic, 4 tablespoons of nutritional yeast, 1 ½ tablespoon of tapioca flour, ½ tablespoon of lemon juice, some salt and pepper. Blend until completely smooth. Season further to taste. 

  • Spoon the mixture over the bake and gently spread to cover. Top with some chopped nuts (and crumble over some feta or your choice of cheese for that added tasty layer) and bake for a further 15 minutes until golden and bubbly.

 CHEF’S TIP: 

Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted crust bread.