Vegetable moussaka recipe
Hearty layers of roasted aubergine and rich chickpea stew topped with creamy feta sauce, baked to perfection in this classic Greek moussaka recipe.
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Cooking tools:
- Roasting pan
- Baking dish
- Colander
- Whisk
- Pitcher
- Oven
- Stove
- Pan
- Pot
- Chef's knife
- Cutting board
- Spoon
- Paper towel
Ingredients
- 2 packs Tilda Pure Basmati
- 2 tbsp. olive oil
- 2 red onions, peeled and finely chopped
- 2 cloves garlic
- 2 tsp. dried oregano
- 1 tsp. allspice
- 250ml vegetable stock
- 1 can chickpeas, drained
- 1 can black eyed beans, drained
- 2 cans chopped tomatoes
- 4 large aubergines
- 600ml milk
- 50g spelt or plain flour
- 50g butter
- 75g feta cheese, crumbled
- 25g parmesan
- 2 egg yolks
- Salt and pepper to season
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