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Creamy Aubergine & Potato Bake
This crowd pleaser is a keeper — when we made this in the DE office it was promptly devoured by everyone, with many coming back for seconds. Inspired by the Greek dish, moussaka, a rich and satisfying ragu is made with lentils and chopped walnuts. It’s then layered with baked potato rounds, melting aubergine and topped with a creamy, indulgent béchamel sauce and a sprinkle of mint and parsley.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●strainer
- ●baking dish
📝 Preparation Steps
1
Prepare the walnut & lentil ragu. Preheat oven to 180°C fan / 390°F. Brush the aubergine slices with 1 tablespoon of olive oil and place on a large baking tray (overlapping is fine). Brush the potato slices with 1 tablespoon of olive oil and place on a separate large baking tray; wrap tightly with aluminium foil to ensure that they cook evenly (roasting and steaming slightly at the same time). Place both baking trays in the oven and bake for about ⏱️ 35 minutes, until the aubergine is golden brown and the potatoes are fork tender. Remove from the oven and reduce the temperature to 170°C fan / 375°F.
olive oil3 tablespoons
2
For the béchamel sauce, place the oat milk, onion, bay leaf, nutmeg and black peppercorns in a medium saucepan over low heat. Allow to heat gently and keep below a simmer. Remove from heat and leave to infuse while you make the roux.
3
Place 55ml / 2 fl oz olive oil and the flour in a medium saucepan over medium–high heat. Cook for 2–⏱️ 3 minutes, whisking constantly, until bubbling. The mixture will thicken and turn lighter in colour. Strain the infused, warm oat milk over the roux using a fine mesh strainer, little by little, whisking constantly to create a smooth, glossy, thickened sauce. Remove from heat and add the mustard, nutritional yeast, and salt. Stir to combine.
olive oil3 tablespoons
4
Spread the walnut & lentil ragu over the base of a 30 x 22cm / 12 x 9″ baking dish. Layer the potatoes on top of the ragu, followed by the aubergine rounds. Spoon the béchamel on top and lightly drizzle with oil (if you want to make this ahead, make the recipe up to this step and keep it covered in the fridge for up to 3 days; simply remove from the fridge about ⏱️ 20 minutes before baking in a preheated oven — for an additional ⏱️ 10 minutes).
5
Bake in the oven for 40–⏱️ 45 minutes, until the sauce is bubbling at the edges. Leave to cool for ⏱️ 10 minutes. Sprinkle with mint and parsley before serving.
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