Moussaka is a specialty from the Middle East made with aubergine, lamb and tomato. In this plant based version, fennel root is used, which is also an ingredient native to the Mediterranean basin and gives it a very interesting touch.


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Serves 4 people

  • 2 medium aubergines 
  • 4 medium carrots
  • 4 medium tomatoes
  • Half head of fennel root
  • 1 large onion
  • 3 cloves of garlic
  • 1 courgette
  • Garlic powder
  • Olive oil
  • salt
  • Piri-piri
  • Sweet chili

Bechamel ingredients

  • 300 ml of vegetable milk 
  • A drizzle of olive oil
  • 20 g cornstarch
  • Nutmeg to taste
  • Black pepper to taste
  • Salt to taste
  1. Cut the aubergines into relatively thin longitudinal slices and grill, lightly brushed in oil, set aside.
  2. In a large frying pan, place the onion, garlic and fennel, all finely chopped, to fry over a low heat. As soon as everything is golden brown add the tomatoes reduced to juice, mix well and allow to reduce. Then put the grated carrot and courgette cut into small cubes, season with salt, garlic powder, sweet pepper and chilli, let it cook for 20 minutes, stirring occasionally, reserve .
  3. For the bechamel sauce just put everything in a saucepan and bring to the heat until it thickens.
  4. On a roasting dish, plate several layers of eggplant, vegetable stuffing and bechamel until everything is finished. The last layer must be bechamel. The top is sprinkled with dried oregano and taken to the oven at 180ºc until golden.