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


Bechamel Sauce

2 tablespoons butter

1/3 cup flour

2 cups milk

Salt and pepper


Serves: 4 

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


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Photo & recipe credit: @Apriena (on Instagram)