Vegetable Musakka is a favorite in Melliz’s home, and it’s not really hard to see why. Healthy, delicious, and absolutely easy. While traditionally made with meat, this version is a great and healthier alternative especially when you have a surplus of vegetables in your kitchen. Try this one out, and it just might become a favorite in your home, as well!
2 aubergines
2 courgettes
2 white potatoes, peeled
8 garlic cloves, peeled, finely chopped
4-6 tbsp olive oil
1 tsp oregano
1 tsp dried thyme (or you can use a few sprigs fresh)
690g tomato passata
1 large onion, peeled, finely chopped
300g chestnut mushrooms, finely chopped
1 can cooked green lentils, drained OR 250g puy lentils
1 vegetable stock cube
1/2 tsp cumin
3/4tsp cinnamon
3/4 tsp paprika
1 tsp smoked paprika
1 tbsp chopped parsley
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
1 bay leaf
50g butter
50g plain flour
650ml milk
150g grated gruyere or cheddar cheese
2 eggs, whisked
Cracked black pepper
A few sprigs of fresh thyme and a few sliced cherry tomatoes
Most of these ingredients can be found in almost all groceries.
What others are saying?
“Well done honey that was amazing. All the best for the future and for many more recipes to come.”
-Meral Nassar
“The tomatoes and thyme on top is almost your signature touch!!”
-Sami Moursy
“Thanks for this great recipe! I've also been following on Instagram and can't wait to try this new dish from New Zealand down under, during lockdown. Thanks again, you are awesome!”
-Sally Sparrow
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