Nigella Vegetarian Moussaka

The first time I made this vegetarian moussaka, it was mostly out of guilt. I’d promised a veggie friend something “proper and hearty” for dinner, and had no idea what that meant. But I remembered this warm, garlicky, bubbling dish Nigella once did — and gave it a go. By the time I pulled it out of the oven, golden and smelling like every good dinner memory I’ve ever had, I knew I was keeping this one in the permanent rotation.

It’s got all the best things: layers, spice, a creamy cheese topping that goes just the right amount of toasty on top. Honestly, it feels like cheating how rich and satisfying it is for a vegetarian dish. I’ve served this with crusty bread, with a glass of red, and even reheated it for breakfast once (don’t knock it). It’s the kind of meal that makes you feel looked after — even if you’re the one doing the cooking.

Why You’ll Love It

• Layers of flavour and texture — soft veg, silky sauce, crispy top
• It’s meatless but filling — you won’t miss a thing
• Easy to prep ahead — and somehow better the next day
• Uses humble ingredients but feels fancy
• Kid-friendly, adult-approved, leftover gold
• A great fridge-clear-out dish if you’ve got random veg to use up

Ingredients

For the Moussaka:

• Olive oil (enough for sautéing and frying)
• 1 tin kidney beans, drained and rinsed
• 1 large eggplant, sliced
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 tbsp diced tomatoes (tinned or fresh)
• 2 potatoes, thinly sliced and parboiled
• 2 tbsp tomato purée
• 2 veg stock cubes (or bouillon powder) dissolved in about 1/4 pint hot water
• 1 tsp dried mixed herbs
• Salt and black pepper, to taste

For the cheese sauce topping (or use store-bought):

• 2 oz butter
• 2 oz all-purpose flour
• 4/5 pint milk (just under a pint)
• 6 oz grated cheddar cheese
• 1 egg
• ½ tsp grated nutmeg
• Salt and pepper, to taste

How to Make It

Prep the eggplant first:

Slice the eggplant and lay the pieces on a tray. Sprinkle them with salt and leave them to sit for 20 minutes — this draws out the bitterness. Afterward, rinse and pat dry with a clean tea towel or kitchen roll.

Start your veggie base:

In a large pan, heat 2 tablespoons olive oil and gently fry the onion for a few minutes. Add the garlic, carrot, zucchini, and both peppers. Stir in the diced tomatoes, kidney beans, tomato purée, stock, herbs, salt, and pepper. Let it all simmer gently for 25 minutes until it thickens and everything softens beautifully.

Fry your eggplant slices:

In another pan, heat a bit more olive oil and fry your eggplant slices until golden on both sides. Lay them on kitchen roll to absorb excess oil.

Make the cheese sauce:

Melt the butter in a saucepan. Stir in the flour and cook it for a minute or so (smells nutty and good). Gradually whisk in the milk, keep stirring until smooth and thick. Take off the heat, stir in cheese, beat in the egg, add nutmeg, salt, and pepper. Set aside — try not to eat spoonfuls straight from the pan (guilty).

Layer it all up:

Grab a lasagne dish. Start with a layer of the veggie sauce, then some potato slices, then eggplant. Repeat until everything’s used. Pour your cheese sauce over the top and spread it out evenly. Sprinkle extra cheese on top if you’re feeling bold.

Bake to golden glory:

Pop it in a preheated oven (180°C / 350°F) for 40 minutes, or until the top is bubbling and gorgeously golden brown. Let it cool for 10 minutes so it holds its shape before serving.

Common Mistakes and How to Dodge Them

Why’s my moussaka watery?
Probably too much liquid in your sauce. Simmer it a bit longer next time before assembling, and make sure your veg is well drained.

My eggplant is rubbery. What happened?
Either it wasn’t salted long enough, or it didn’t get enough heat when frying. Eggplant likes to be treated mean — high heat, short time.

The sauce split!
That can happen if the milk gets added too fast or isn’t whisked in fully. Just keep stirring and don’t panic — a few lumps won’t ruin the dish.

Is the topping supposed to be that thick?
Yes! It firms up in the oven, but if it feels too much, you can always thin it with a splash more milk next time.

Storage and Reheating

Fridge: Keep leftovers in a covered container for up to 4 days.
Freezer: Assemble, wrap tightly, and freeze before baking. Or freeze cooked portions. Defrost overnight.
Reheat in oven: Cover with foil and warm at 180°C for 20–25 mins.
Microwave: Fine for single servings — just keep it covered and go low and slow.

Frequently Asked Questions

Can I use frozen veggies?
Yep! Just thaw and drain them first. Too much water is the enemy of structure.

What else can I use instead of kidney beans?
Chickpeas, lentils, or cannellini beans work great too.

Can I skip the cheese sauce?
You can, but the creamy top is what makes it moussaka and not just a layered veg bake. Even a shortcut version with crème fraîche and cheese will do.

Can I make this vegan?
Absolutely. Use plant-based butter and milk in your roux, skip the egg, and swap cheddar for vegan cheese. Tastes just as rich.

Nutrition Facts (Per Serving):

Calories: 350
Fat: 15g
Carbs: 40g
Protein: 12g
Sodium: 600mg
Sugar: 10g
Fibre: 8g

Try More Nigella Recipes:

• Nigella Lawson Smoked Salmon Pasta
• Nigella Tartiflette
• Nigella Slow Cooker Lamb Shanks