Comforting

Vegetable moussaka

Name: Vegetable moussaka recipe
Yield: 6
Ingredients: 500g sweet potato; 600g eggplant; 400g zucchini; 60ml olive oil; 1 bunch silverbeet, stalks removed; 400g bottle tomato sugo with basil; 50.00 ml finely chopped basil leaves, plus extra, to serve; 350g tub marinated soft feta, drained, crumbled; ¼ tsp smoked paprika; 750ml milk; 2 fresh bay leaves; 5 thyme sprigs; 5 whole black peppercorns; 100g salted butter; 1 small onion, finely chopped; 2 garlic cloves, crushed; 50g plain flour; 2 egg yolks; Pinch freshly grated nutmeg; 80g parmesan

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by Dominic Smith

Apr 04, 2025

"This vegetable moussaka is proof that comfort food can be both delicious and nourishing! The hardest part is the waiting once it’s out of the oven, but I’ve learned to let this moussaka rest for at least 20 minutes. It firms up and makes slicing much easier." – Dominic Smith

You’ll need a 23cm x 30cm (5cm-deep) rectangular ovenproof dish for this recipe.

1 (500g) sweet potato, cut into 1cm-thick slices
1 (600g) eggplant, cut into 1cm-thick slices
1 (400g) large zucchini, cut into 1cm-thick slices
¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle
1 bunch silverbeet, stalks removed
400g bottle tomato sugo with basil
2½ tbs finely chopped basil leaves, plus extra, to serve
350g tub marinated soft feta, drained, crumbled
¼ tsp smoked paprika

White sauce

3 cups (750ml) milk
2 fresh bay leaves
5 thyme sprigs
5 whole black peppercorns
100g salted butter
1 small onion, finely chopped
2 garlic cloves, crushed
⅓ cup (50g) plain flour
2 egg yolks
Pinch freshly grated nutmeg
1 cup (80g) finely grated parmesan

Method

1.

Preheat oven to 200°C/180°C fan-forced and line three large baking trays with baking paper.
2.

Place sweet potato, eggplant and zucchini on prepared trays, drizzle with oil and season. Roast for 15-20 minutes, or until beginning to soften.
3.

Meanwhile, cook the silverbeet in a large saucepan of boiling salted water for 3 minutes, or until tender. Drain and refresh. Squeeze out excess water and pat dry on paper towel.
4.

For white sauce, place milk, herbs and pepper in a large saucepan over medium heat. Bring to a simmer, remove from heat and stand for 15 minutes to infuse.
5.

Meanwhile, heat butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring frequently, for 4-5 minutes, until onion begins to soften. Add flour. Stir continuously for 1-2 minutes to cook flour.
6.

Strain milk into a jug, discarding solids. Gradually whisk into flour mixture until combined and smooth. Reduce heat to medium. Cook, whisking continuously, for 6-8 minutes to thicken. Season. Remove from heat. Whisk in yolks, nutmeg and three-quarters of parmesan.
7.

Grease a 23cm x 30cm (5cm-deep) rectangular ovenproof dish. Pour half the sugo into prepared dish, then layer in roast vegetables. Drizzle over remaining sugo and scatter with basil and three-quarters of feta. Season. Evenly lay silverbeet on top, then pour over white sauce and spread evenly. Scatter with remaining parmesan, then paprika. Season, then roast for 40-45 minutes, until golden and cooked through. Stand for 20 minutes before serving.
8.

Serve scattered with extra basil and remaining feta.