Vickys Greek-Style Rice Moussaka Recipe

Name: Vickys Greek-Style Rice Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium aubergine / eggplant; 1 salt as required, you'll need a fair amount; 2 tbsp olive oil; 100 grams white mushrooms, finely sliced; 6 spring onions / scallions, finely sliced; 2 clove garlic, crushed; 2 tbsp dry white wine; 400 grams can of chopped tomatoes; 2 tsp tomato puree / paste; 1/2 tsp ground cinnamon; 1 tsp sugar; 2 tbsp finely chopped fresh parsley; 375 grams cooked short-grain white rice; 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic); 60 grams sunflower spread / butter; 50 grams corn starch / cornflour; 320 ml rice milk; 120 ml coconut cream; 2 tbsp parmesan-style cheese, grated; 1/2 tsp ground nutmeg

Servings: persons

2 medium aubergine / eggplant
1 salt as required, you'll need a fair amount
2 tbsp olive oil
100 grams white mushrooms, finely sliced
6 spring onions / scallions, finely sliced
2 clove garlic, crushed
2 tbsp dry white wine
400 grams can of chopped tomatoes
2 tsp tomato puree / paste
1/2 tsp ground cinnamon
1 tsp sugar
2 tbsp finely chopped fresh parsley
375 grams cooked short-grain white rice
2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
60 grams sunflower spread / butter
50 grams corn starch / cornflour
320 ml rice milk
120 ml coconut cream
2 tbsp parmesan-style cheese, grated
1/2 tsp ground nutmeg

1
Slice the aubergine into half cm thick rounds
2
Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
3
Rinse the slices well under cold water then pat dry
4
Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
5
Add the wine and stir in, cooking until it has evaporated.
6
Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
7
Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
8
Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it.
9
Put under the grill / broiler until each side is lightly coloured
10
Preheat the oven to gas 4 / 180C / 350F
11
To make the sauce, melt the butter over a medium heat and stir in the corn starch
12
Gradually add in the milk and cream, whisking continuously until thickened
13
Remove from the heat and stir in the parmesan
14
Grease a 2 litre casserole dish.
15
Place 1/3 of the aubergine slices over the bottom
16
Spread 1/2 of the rice mixture on top
17
Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
18
Pour the sauce on top and sprinkle with the nutmeg.
19
Bake uncovered for 30 minutes

1100

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 medium aubergine / eggplant, 1 salt as required, you'll need a fair amount, 2 tbsp olive oil, 100 grams white mushrooms, finely sliced, and more.

Yes, Vickys Greek-Style Rice Moussaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Greek-Style Rice Moussaka

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