Name: Vegetable moussaka
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 - 6
Ingredients: 1 kg sweet potatoes, scrubbed; 2 eggplant (365gm each); 50 ml extra-virgin olive oil, plus extra for drizzling; 1 bunch silverbeet, stalks discarded; 50 gm plain flour; 750 ml milk; Pinch freshly grated nutmeg; 100 gm parmesan, finely grated; 2 egg yolks; 400 gm tomato sugo; 300 gm barrel-aged feta, sliced; ¼ tsp sweet paprika

Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food.

Ingredients

1 kg sweet potatoes, scrubbed

2 eggplant (365gm each)

50 ml extra-virgin olive oil, plus extra for drizzling

1 bunch silverbeet, stalks discarded

50 gm plain flour

750 ml milk

Pinch freshly grated nutmeg

100 gm parmesan, finely grated

2 egg yolks

400 gm tomato sugo

300 gm barrel-aged feta, sliced

¼ tsp sweet paprika

Method

Place 3 oven trays lined with baking paper in oven and preheat to 200˚C fan-forced. Meanwhile, thinly slice sweet potato and eggplant lengthways into 5mm-thick slices. Divide sweet potato among trays, drizzle with oil and season; bake until tender (12 minutes).

Meanwhile, cook silverbeet in large saucepan of boiling water until tender (3 minutes); drain and refresh. Squeeze out excess water and pat dry on paper towel.

Transfer sweet potato to a bowl. Place eggplant on trays, drizzle with oil and season; bake until tender (15 minutes). Reduce oven to 180˚C fan-forced.

Meanwhile, stir oil and flour in a saucepan over medium heat until bubbling. Gradually whisk in milk; cook, whisking continuously until béchamel boils and thickens (8 minutes). Remove from heat; whisk in nutmeg, three-quarters of the parmesan and egg yolks. Season to taste.

Grease a 20cm x 28cm ovenproof dish. Pour half sugo into dish, then layer sweet potato, silverbeet, remaining sugo, feta and eggplant. Pour over béchamel, scatter with remaining parmesan and paprika; cook until golden (40 minutes). Stand 20 minutes before serving.

For sugo, we use Mutti sugo sauces.
Note

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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