Black Bean Moussaka
120 minutes mins
Serves 6
While this recipe requires a few extra steps, it is sure to be a crowd-pleaser and a show-stopper! And being gluten-free, vegetarian, with the option of adapting it for a vegan diet, it’s a perfect option for a variety of eating requirements.
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Ingredients
Eggplant/Potato Layers:
2 eggplants, chopped into 2cm rounds
3-4 medium agria potatoes, chopped into ½ cm rounds
Salt
Olive oil
Black Bean Layer:
1 onion, diced
3-4 cloves of garlic, chopped
1 Tbsp cinnamon
1 tsp oregano
1 tsp thyme
1 tsp nutmeg
2 tins chopped tomatoes
2 tins black beans, drained
Salt/pepper
Béchamel Layer:
2 Tbsp butter or plant-based margarine, melted
2 Tbsp flour
3 cups of milk or plant-mylk
1 tsp nutmeg
½ cup cheese, grated
Salt/pepper
Directions
Salt eggplant rounds generously, and leave in a colander for 15 minutes. Pre-heat the oven on bake to 200 degrees Celsius. Then, rinse off the salt and squeeze out the liquid from each slice. Lay on baking trays with the potato rounds and rub with oil and a little salt. Bake in the oven for 20-30 minutes until the vegetables are tender and cooked through.
For the bean layer, fry onion in a pot on medium heat with a little oil until clear. Then add the garlic and cook for a few minutes until fragrant. Add your spices and cook for 30 seconds or so until fragrant. Then add your tomatoes, mix and bring to a simmer. Add the black beans and salt/pepper to taste.
For the béchamel, add the butter and flour in a separate pot and mix to form a paste. Warm the milk in the microwave for a few minutes. Put the pot on a medium-low heat and slowly add the warm milk, mixing vigorously to the combine and remove any lumps from the sauce. Once all the milk has been added, stir in your spices and the cheese until melted. Add salt and pepper to taste, and thin if required with a little extra milk.
In a baking dish or Dutch oven, construct the moussaka, starting with the bean layer, laying the eggplant and potato on top, then covering with the béchamel and extra cheese, if desired. Bake in the oven for 30-40 minutes until the top is brown and bubbling. Allow time to cool before serving!
This dish, excluding ‘pantry staples’ such as spices and oil, costs around $30, or around $5 per person. The cost can be reduced by using plant-based mylks, or using nutritional yeast in place of cheese. Some items can also be used for multiple meals throughout a week e.g. milk and cheese.
