Bean moussaka recipe

Recipe for bean moussaka in our easy vegetarian recipes collection.

Recipe ingredients

• 1 cup rose cocoa beans
• 1 large aubergine, thinly sliced
• Oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 cups canned tomatoes, mashed
• 1 tablespoon tomato puree
• 2 teaspoons fresh thyme, chopped
• Salt and freshly ground black pepper
• Milk
• 2 ounces grated Cheddar cheese
• Grated nutmeg to taste
• Salt and freshly ground black pepper

How to make bean moussaka

• Soak the beans overnight and cook until you can mash them with a fork. Drain.
• Heat the oven to 350 degrees F.
• Sprinkle the aubergine slices with salt and allow to stand in a colander for 30 minutes.
• Rinse and pat dry with kitchen paper.
• Heat some oil in a pan and fry aubergines gently until cooked. Set aside.
• Add some more oil to the pan and fry the onion and garlic until translucent.
• Add the tomatoes, tomato purse, thyme and seasoning, and heat through, stirring. Mix in the beans. Set aside.
• To make the cheese sauce, melt the butter in a thick-bottomed saucepan.
• Stir in the flour, then gradually add the milk, stirring all the time, until the sauce bubbles and thickens.
• Turn down the heat, add the cheese and stir till melted.
• Season with nutmeg and add salt and pepper to taste.
• To assemble the dish, spread a layer of the bean mixture in the bottom of a casserole and top with aubergine slices.
• Spread thinly with cheese sauce.
• Continue to layer the ingredients until they are all used up, ending with a thick layer of the sauce.
• Bake in the oven to heat right through for 30 to 40 minutes and serve with a crisp green salad.

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