This Vegan Moussaka is loaded with flavour and one of my favourite traditional Greek dishes to make.
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GET THE RECIPE
Preheat your oven to 400F and line three baking sheets with parchment paper. Cut your peeled potatoes, zucchini and eggplant and evenly coat with Keros olive oil, seasoning and oregano.
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Cook potatoes till soft, eggplant till tender and golden brown and zucchini till most of it's liquid has evaporated.
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Prepare lentil "meat" sauce and bechamel sauce according to recipe.
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To assemble your Moussaka grab a deep casserole dish and lightly grease with olive oil. Begin layers by adding your potatoes, then zucchini, then eggplant.
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Then add a generous layer of "meat" sauce and top with your bechamel. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for another 10-15 minutes.
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Finish on broil (keep your eyes on this) for around 2-3 minutes to get that nice brown finish. Top with fresh thyme for serving!
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