Recipes in the world of Flavilo

Vegan eggplant moussaka served

Vegan Eggplant Moussaka

Moussaka is a classic Balkan and Mediterranean dish, traditionally made with ground meat and béchamel sauce. This vegan version provides the same rich and creamy texture but with plant-based ingredients. The layered roasted eggplant and the tomato-chickpea filling are in perfect harmony with the silky vegan béchamel. This dish is an ideal choice for those looking for a filling, yet healthy and meat-free alternative.

Prep Time 20 min
Preparation 25 min
Total 45 min
560 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 2 Eggplant
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 400 g Canned Diced Tomatoes
⭕ 150 g Chickpeas
⭕ 3 tbsp Olive Oil
⭕ 0.5 tsp Ground Cinnamon
⭕ 0.5 tsp Ground Nutmeg
⭕ 1 tsp Dried Oregano
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 250 ml Plant-Based Milk
⭕ 2 tbsp Whole Wheat Flour
⭕ 2 tbsp Nutritional Yeast
⭕ 250 ml Vegetable Broth

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    Preparation Steps

    1

    Wash the eggplants and slice them thinly. Lightly salt the slices and let them sit for 10 minutes to remove any bitterness.

    2

    Meanwhile, finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat.

    3

    Sauté the onion until softened, then add the garlic and cook for another minute. Add the diced tomatoes and chickpeas to the skillet.

    4

    Season the tomato mixture with cinnamon, nutmeg, oregano, salt, and pepper. Simmer over low heat for 10-15 minutes.

    5

    In another skillet, heat 2 tablespoons of olive oil. Fry the eggplant slices for 2-3 minutes per side, until golden brown.

    6

    In a small saucepan, prepare the vegan béchamel: sauté the flour in a little olive oil over medium heat. Gradually whisk in the plant-based milk and vegetable broth, stirring constantly to prevent lumps.

    7

    Once the béchamel has thickened, stir in the nutritional yeast until smooth.

    8

    In a baking dish, layer the fried eggplant slices and the tomato-chickpea filling. Pour the vegan béchamel over the top.

    9

    Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until the top is golden brown.

    10

    Let it cool for 10 minutes before slicing and serving warm.