Jamie Oliver

Jamie Oliver Vegetarian Moussaka Recipe

Jamie Oliver Vegetarian Moussaka Recipe

This delicious Jamie Oliver Vegetarian Moussaka is a hearty, comforting dish with layers of roasted aubergines, a rich chickpea and lentil ragù, and a creamy cheese sauce. It’s easy to make and packed with flavor. You can swap the cheeses for what you have on hand, making it a flexible and satisfying meal for any occasion.

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Ingredients Needed

  • 15g / ½ oz dried porcini mushrooms
  • 2 onions, peeled and finely sliced
  • 2 cloves garlic, peeled and finely sliced
  • 1 tbsp olive oil
  • 4 sprigs fresh rosemary, leaves stripped
  • 4 sprigs of fresh sage, leaves stripped
  • 1 tsp dried oregano
  • 250ml / 1 cup red wine
  • 1 x 660g / 23oz jar chickpeas (including liquid)
  • 100g / 3½ oz dried brown lentils
  • 4 fresh bay leaves
  • 2 x 400g / 14oz tins quality plum tomatoes
  • 4 large firm aubergines (eggplants)
  • 800g / 1¾ lbs potatoes, peeled and sliced into 1cm rounds
  • Olive oil, for drizzling
  • 1 heaped tbsp dried oregano
  • 750ml / 3 cups semi-skimmed milk
  • 2 fresh bay leaves
  • 5 black peppercorns
  • 75g / 5 tbsp unsalted butter
  • 75g / ½ cup plain flour (all-purpose flour)
  • 50g / 1¾ oz feta cheese, crumbled
  • 50g / 1¾ oz kefalotyri or pecorino cheese, grated
  • 2 large free-range egg yolks

How To Make Vegetarian Moussaka

  1. Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
  2. Prepare the porcini: Place the dried porcini mushrooms in a bowl and cover with boiling water. Set aside to soak.
  3. Cook the ragù: Heat 1 tbsp olive oil in a large pan over medium-low heat. Add onions, garlic, rosemary, sage, and 1 tsp dried oregano. Cook for 10 minutes until softened. Roughly chop the soaked porcini (reserving the soaking liquid) and add to the pan. Increase the heat, add the wine, and let it cook off. Stir in chickpeas (with liquid), lentils, and 2 bay leaves. Crush the tomatoes with your hands and add to the pan with the porcini-soaking liquid (discard any grit). Season with salt and pepper. Simmer for 1 hour until thickened.
  4. Prepare the aubergines: Trim the aubergines and peel in strips to create a striped effect. Slice into 1cm rounds, place in a colander, sprinkle with salt, and leave to drain.
  5. Roast the potatoes: Parboil the potato slices in salted boiling water for 5 minutes. Drain, then spread in a large roasting tray (30cm x 40cm / 12in x 16in). Drizzle with oil, season, and sprinkle with 1 heaped tbsp dried oregano. Toss well and roast for 30-40 minutes until golden and tender.
  6. Roast the aubergines: Rinse the aubergines, pat dry, and spread them on roasting trays. Drizzle with oil, season with pepper and oregano, and roast for 30-40 minutes until golden and cooked through.
  7. Make the béchamel sauce: In a saucepan, heat the milk with 2 bay leaves and peppercorns. Before it boils, strain it into a jug. In the same pan, melt butter over medium heat, then stir in flour to form a paste. Gradually add the hot milk, stirring constantly, until smooth and creamy. Stir in one-third of the feta and kefalotyri. Simmer for 5 minutes until thick, then remove from heat and let cool slightly.
  8. Assemble the moussaka: Spread half the ragù over the roasted potatoes. Layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  9. Finish and bake: Whisk the egg yolks into the béchamel sauce, then pour over the assembled layers. Sprinkle with the remaining cheeses and drizzle with a little oil. Bake for 40 minutes until golden.
  10. Rest and serve: Let the moussaka rest for 30 minutes before serving. Pairs well with a Greek salad.
Jamie Oliver Vegetarian Moussaka Recipe
Jamie Oliver Vegetarian Moussaka Recipe

Recipe Tips

  • Salt the aubergines properly: Let them sit for at least 30 minutes after salting to remove bitterness and excess moisture. This helps them roast better and stay firm in the moussaka.
  • Cook the ragù until thick: Simmer until the sauce is rich and not watery. A thick ragù keeps the layers from becoming soggy.
  • Use hot milk for the béchamel: Adding warm milk slowly to the butter-flour paste prevents lumps and makes a smooth, creamy sauce.
  • Rest before serving: Let the moussaka sit for at least 30 minutes after baking. This helps the layers set and makes slicing easier.
  • Roast potatoes and aubergines separately: Spread them in a single layer on baking trays so they cook evenly and get a golden, crispy texture.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover moussaka cool to room temperature. Cover tightly or transfer to an airtight container and store in the fridge for up to 4 days.
  • Freeze: Cool completely, then wrap tightly or store in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • In The Oven: Preheat to 180ºC/350ºF. Cover the moussaka with foil and bake for 20-25 minutes until heated through. Remove the foil in the last 5 minutes for a golden top.

Nutrition Facts

Serving Size: 1 serving

  • Calories: 311
  • Total Fat: 12.6g
  • Saturated Fat: 6g
  • Total Carbohydrate: 35.4g
  • Dietary Fiber: 5.8g
  • Sugars: 8.6g
  • Protein: 12.6g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Moussaka Recipe
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Print Recipe

Jamie Oliver Vegetarian Moussaka Recipe

Author: Imen Dridi Cooking Method:Simmering, Roasting, Baking Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Moussaka Recipe
Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours Rest time: 30 minutesTotal time:4 hours Servings:12 servingsCalories:311 kcal Best Season:Suitable throughout the year

Description

This delicious Jamie Oliver Vegetarian Moussaka is a hearty, comforting dish with layers of roasted aubergines, a rich chickpea and lentil ragù, and a creamy cheese sauce. It’s easy to make and packed with flavor. You can swap the cheeses for what you have on hand, making it a flexible and satisfying meal for any occasion.

Ingredients

Instructions

  1. Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
  2. Prepare the porcini: Place the dried porcini mushrooms in a bowl and cover with boiling water. Set aside to soak.
  3. Cook the ragù: Heat 1 tbsp olive oil in a large pan over medium-low heat. Add onions, garlic, rosemary, sage, and 1 tsp dried oregano. Cook for 10 minutes until softened. Roughly chop the soaked porcini (reserving the soaking liquid) and add to the pan. Increase the heat, add the wine, and let it cook off. Stir in chickpeas (with liquid), lentils, and 2 bay leaves. Crush the tomatoes with your hands and add to the pan with the porcini-soaking liquid (discard any grit). Season with salt and pepper. Simmer for 1 hour until thickened.
  4. Prepare the aubergines: Trim the aubergines and peel them in strips to create a striped effect. Slice into 1cm rounds, place in a colander, sprinkle with salt, and leave to drain.
    Roast the aubergines: Rinse the aubergines, pat dry, and spread them on roasting trays. Drizzle with oil, season with pepper and oregano, and roast for 30-40 minutes until golden and cooked through.
  5. Roast the potatoes: Parboil the potato slices in salted boiling water for 5 minutes. Drain, then spread in a large roasting tray (30cm x 40cm / 12in x 16in). Drizzle with oil, season, and sprinkle with 1 heaped tbsp dried oregano. Toss well and roast for 30-40 minutes until golden and tender.
  6. Make the béchamel sauce: In a saucepan, heat the milk with 2 bay leaves and peppercorns. Before it boils, strain it into a jug. In the same pan, melt butter over medium heat, then stir in flour to form a paste. Gradually add the hot milk, stirring constantly, until smooth and creamy. Stir in one-third of the feta and kefalotyri. Simmer for 5 minutes until thick, then remove from heat and let cool slightly.
  7. Assemble the moussaka: Spread half the ragù over the roasted potatoes. Layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  8. Finish and bake: Whisk the egg yolks into the béchamel sauce, then pour over the assembled layers. Sprinkle with the remaining cheeses and drizzle with a little oil. Bake for 40 minutes until golden.
  9. Rest and serve: Let the moussaka rest for 30 minutes before serving. Pairs well with a Greek salad.

Notes

  • Salt the aubergines properly: Let them sit for at least 30 minutes after salting to remove bitterness and excess moisture. This helps them roast better and stay firm in the moussaka.
  • Cook the ragù until thick: Simmer until the sauce is rich and not watery. A thick ragù keeps the layers from becoming soggy.
  • Use hot milk for the béchamel: Adding warm milk slowly to the butter-flour paste prevents lumps and makes a smooth, creamy sauce.
  • Rest before serving: Let the moussaka sit for at least 30 minutes after baking. This helps the layers set and makes slicing easier.
  • Roast potatoes and aubergines separately: Spread them in a single layer on baking trays so they cook evenly and get a golden, crispy texture.
Keywords:Jamie Oliver Vegetarian Moussaka Recipe