Veg Moussaka

Veg Moussaka


McCain Roast Veg with Balsamic Glaze (Classic)


3 large Aubergines sliced lengthwise – brushed with olive oil and a sprinkling of salt

3 Potatoes sliced lengthwise

1 onion sliced

1 bay leaf

3 teaspoons crushed garlic

1 bottle passata (700ml)

3 teaspoons Italian herbs

1 stock cube

Salt and pepper

Parmesan cheese


Béchamel Sauce 

2 tablespoons butter

1/3 cup flour

2 cups milk

Salt and pepper




Prep Time: 10 minutes
Total Time: 45 - 50 minutes

  1. Preheat oven to 180 Degrees Celsius
  2. Roast the aubergines until softened about 10 - 12 minutes and keep aside
  3. In a large pot, fry the onions in oil with the bay leaf until the onions has softened
  4. Add the garlic and herbs, followed by the McCain Veg, sauté for 2 minutes
  5. Add the passata and stock cube and allow to cook for about 20 minutes
  6. Once cooked, transfer the veg mix into a large oven proof casserole, top with the sliced aubergine, then top with the potato slices
  7. Pour over the béchamel and sprinkle with cheese
  8. Bake for 30 minutes

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Roast Veg #parmesan #aubergine #moussaka