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Vegan Aubergine Moussaka with Beetroot
Nutritious aubergine moussaka with beetroot and vegan béchamel

Vegan aubergine & beetroot moussaka

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Moussaka is a Balkan and Middle Eastern favourite, but this version adds an exciting twist. The earthy sweetness of beetroot pairs surprisingly well with the slight bitterness of aubergine, while the vegan béchamel provides the creamy luxury we expect from this dish, without dairy.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Greek Fusion

Ingredients

Equipment Needed

  • Frying pan for sautéing
  • Ovenproof dish
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten (Breadcrumbs)

Instructions

1 ✓

Slice the aubergine into finger-thick rounds. Salt both sides, let stand for 15 minutes, then wipe dry the moisture.

Tip: This step (osmosis) draws water from cells, so the aubergine fries rather than steams and absorbs less oil.
2 ✓

Fry the aubergine rounds in a pan with a little oil until golden brown. Set aside.

Tip: No need to cook completely soft; it will cook further in the oven.
3 ✓

Make the ragu: sauté the onion and garlic, pour over the tomato sauce, season, and reduce until thick.

Tip: A watery ragu will make the whole bake soggy.
4 ✓

Season the béchamel with salt, pepper, and freshly grated nutmeg.

Tip: Nutmeg is the soul of béchamel, don't leave it out!
5 ✓

Layer up: place aubergine in an ovenproof dish, topped with sliced cooked beetroot, then the tomato ragu. Repeat until finished.

Tip: The top layer should be vegetables.
6 ✓

Pour over the béchamel, sprinkle with breadcrumbs. Bake at 180°C for 30 minutes until the top browns.

Tip: Let cool for 15 minutes before serving, otherwise it will run when sliced.

Recipe FAQ

Why did the aubergine turn bitter?
Older aubergines can be bitter. Salting and resting (sweating) helps draw out bitter juices. Make sure to rinse the salt off!
It became too oily, how to avoid?
Aubergine absorbs oil like a sponge. Either roast with oil spray or toss in cornflour/flour before frying.

Ingredients

  • 500 g Aubergine
  • 300 g Cooked Beetroot
  • 400 ml Tomato Sauce
  • 1 Red Onion
  • 2 cloves Garlic
  • 3 ml Olive Oil
  • 300 ml Vegan Béchamel (e.g., oat cream based)
  • 50 g Breadcrumbs
  • 10 g Fresh Parsley
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 pinch Nutmeg