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Aubergine and butter bean moussaka with Béchamel sauce family recipe, by Marley Spoon

  • serves 4
  • Medium

Teaming up with fresh recipe box brand, Marley Spoon, we present some new and exciting recipes for you to cook for your family at home

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Published:

Moussaka is a traditional Greek dish made with cooked veggies like roasted aubergine, and a tomato sauce, all covered in a rich, cheesy sauce that lies somewhere between a Béchamel and a custard. It involves a few components, but each one has simple flavours that come together to make a more complex final product. Chef April’s version provides that ideal dinner which is also perfect for packing up the next day if it’s too much. Cook, relax and enjoy!

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Ingredients

  • aubergines 2
  • onion 1
  • garlic clove 1
  • butter beans 1 tin
  • chopped tomatoes 1 tin
  • dried oregano 1 tsp
  • ground nutmeg 1/2 tsp
  • butter 20g
  • whole milk 475ml
  • grated parmesan 20g
  • cherry tomatoes 250g
  • cucumbers 2
  • egg 1
  • sugar 1 tsp
  • flour 3 tbsp
  • olive oil
  • salt and pepper

Method

  • Step 1

    To prepare aubergine – heat the oven to 220°C (fan). Top and tail aubergines and slice into 5mm rounds. Mix with 1tbsp oil in a big bowl and place on a baking tray. Season well with salt and black pepper. Bake for 15mins until tender. Once baked, leave the oven on.

  • Step 2

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    Make filling

    Peel and finely chop onion. Peel and finely chop the garlic. Heat 1tbsp of olive oil in a medium-sized saucepan. Cook onion and oregano on a medium heat for 5mins until soft. Add the garlic

  • Step 3

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    Finish filling

    Now, add the beans, tomatoes, 1tsp of sugar and salt and pepper, simmer for 3-4mins until thickened.

  • Step 4

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    Make sauce

    Melt butter in a medium saucepan on medium heat, add 3tbsp flour (heaped). Cook for 1min off the heat and gradually add milk, whisking to make a smooth sauce. Return to a medium heat and simmer, stirring constantly until thickened, about 4mins. Leave to cool slightly.

  • Step 5

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    Assemble moussaka

    Spread half the filling into an ovenproof dish. Add a layer of aubergine. Repeat to create another layer. Beat egg, nutmeg, half the Parmesan into the cooled sauce, season. Pour on top of the dish and sprinkle the remaining cheese. Bake for 15mins on the top shelf.

  • Step 6

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    Make salad and serve

    Meanwhile, cut cucumber in half lengthwise and scrape out the seeds. Cut into quarters lengthwise, slice thinly. Cut tomatoes in half. Mix together 2tsp vinegar (preferably balsamic) and 1tbsp olive oil. Toss with cucumber and tomato and serve with the moussaka.

Recipe: Marley Spoon – www.marleyspoon.co.uk

Photography: Alex Freundorfer – www.alexfreundorfer.com

Don't miss trialling all the other fantastic Marley Spoon recipes, which can be found via our Marley Spoon recipe hub - find a new one uploaded every Thursday until mid-November, on Juniormagazine.co.uk

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