Potato and Olive Moussaka

    1 hour 15 minutes

    Vegetarian meals don't get much heartier than this. It's the perfect cold weather meal when you need something good.

    1 person made this

    Serves: 4 

    • 1 kg potatoes, peeled and sliced into 5mm thick rounds
    • salt and freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 2 large onions, finely chopped
    • 150ml vegetable stock or dry white wine
    • 700g jar passata
    • 1 teaspoon sugar
    • 1/2 teaspoon ground nutmeg
    • 1 1/2 tablespoons chopped fresh flat-leaf parsley
    • 20 black olives, stoned and chopped
    • 1/4 cup fresh white breadcrumbs
    • To garnish
    • chopped fresh flat-leaf parsley
    • sprig of fresh rosemary to garnish

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 200 degrees C. Cook the potatoes in a large saucepan of lightly salted boiling water for 5 minutes, or until just tender. Drain and set aside.
    2. Heat the oil in a deep frying pan and gently cook the onions over a moderately low heat for 5–10 minutes until light golden, stirring all the time.
    3. Add the stock or wine, passata or sugocasa, sugar and nutmeg to the onions. Season lightly with salt and pepper, mix well, then cook gently, uncovered, for 15 minutes, stirring from time to time, until the sauce thickens. Stir in the parsley and taste to check the seasoning.
    4. Make a layer with half the potatoes in a 2 litre baking dish (or four individual ovenproof dishes), cover with half the tomato and onion sauce, then scatter over most of the olives, reserving a few for garnishing. Repeat with a second layer of potatoes and tomato sauce.
    5. Sprinkle the breadcrumbs over the top, then bake for 30 minutes until golden and crispy. Pile the reserved olives in the centre of the moussaka, sprinkle with parsley and garnish with a sprig of fresh rosemary.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    This has great flavour and so easy to make. I added grilled eggplant as I had one to use and it balanced in really well  -  04 Apr 2016