Nigella Vegetarian Moussaka

Name: Nigella's Vegetarian Moussaka
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 large aubergines, sliced; 2 courgettes, sliced; 1 large onion, chopped; 2 cloves garlic, minced; 400g tin chopped tomatoes; 2 tbsp tomato purée; 1 tsp ground cinnamon; 1 tsp ground allspice; 2 tbsp olive oil; Salt and pepper to taste; For the béchamel sauce:; 50g butter; 50g plain flour; 600ml milk; 100g grated cheese

Dive into the heart of Mediterranean cuisine with the Nigella Vegetarian Moussaka, a dish that combines the comfort of home-cooked meals with the richness of vegetarian ingredients. This recipe, inspired by Nigella Lawson, brings a delightful twist to the traditional moussaka, substituting meat with a variety of vegetables and legumes for a wholesome and satisfying experience.

Brief Description of the Recipe

The Nigella Vegetarian Moussaka is a layered bake that includes slices of eggplant, potatoes, and a rich tomato-based sauce, all topped with a creamy cheese sauce. It's a vegetarian take on the classic Greek dish, designed to provide a hearty and flavorful meal that's perfect for any occasion.

Cultural or Historical Context

Moussaka is traditionally a Greek dish that typically includes layers of minced meat, eggplant (or aubergines), and a béchamel sauce. Nigella Lawson's vegetarian version of this dish draws on the versatility of Mediterranean ingredients, offering a meat-free alternative that retains the essence and flavors of the original recipe. This adaptation not only caters to vegetarians but also those looking to explore the rich tapestry of Mediterranean cuisine.

Ingredients List

For the Moussaka: Olive oil, kidney beans, large eggplant, onion, garlic cloves, carrot, zucchini, red and green bell peppers, diced tomatoes, potatoes, tomato puree, vegetable broth cubes, dried mixed herbs, salt, and black pepper.
For the Cheese Sauce Topping: All-purpose flour, butter, milk, grated Cheddar cheese, an egg, grated nutmeg, salt, and black pepper.

Preparation Instructions

Begin by preparing the eggplant by slicing and salting it to remove bitterness.
Sauté onions and garlic in olive oil, then add the other vegetables (excluding potatoes and eggplant) to create the sauce.
Fry the eggplant slices until golden, then layer them with the vegetable sauce and parboiled potato slices in a baking dish.
Top with homemade or store-bought cheese sauce, adding extra grated cheese for flavor.
Bake until golden and bubbling.

Storage and Reheating

The moussaka can be stored in the fridge for up to 5 days and reheats well, making it a great option for meal prep or leftovers.

Nutritional Information

The dish is packed with vegetables, providing a good source of fiber, vitamins, and minerals. The cheese sauce adds protein and calcium but also increases the calorie and fat content. For specific nutritional values, it's best to calculate based on the exact ingredients used.

Frequently Asked Questions

Can I make this moussaka vegan? Yes, by substituting the cheese sauce with a vegan alternative and using plant-based milk and cheese.
Is it possible to freeze the moussaka? Yes, it can be frozen before baking and then thawed and baked as per the recipe instructions.

Nigella Lawson's approach to this Vegetarian Moussaka offers a comforting, nutritious meal that's bound to satisfy both vegetarians and meat-eaters alike. Whether you're looking to explore vegetarian Mediterranean dishes or simply love the rich flavors of moussaka, this recipe is a must-try.

Original recipe attributed to Nigella Lawson, showcasing her talent for creating vibrant, flavorful dishes that cater to a variety of dietary preferences.