Vegetable mousaka with chickpea besanel

Mousaka is a rich dish that you’ll find in almost every Greek taverna and restaurant, yet it belongs to the kind of food that is cooked on occasion, as it takes quite some time to prepare: slices of potato and aubergine are fried before layered with a minced meat sauce and covered with a thick beschamel.

My lightweight mousaka version is  made of squash and eggplant and topped with a besanel made of chickpea flour (aka besan), water and spices.mousaka2

For four persons you will need:

2 big zucchini
1  big eggplant
2 big tomatoes
1 big onion
3 garlic cloves
100 ml tomato concasse
300 ml water
100 g chickpea flour
1/2 tsp turmeric
1 tsp chili flakes
1 tsp oregano
salt, black ground pepper & grated nutmeg
a handful of parsley, chopped
olive oil


  • Preheat the oven at 200 °C (392  °F)
  • Peel the aubergine in stripes so as not to remove its skin entirely.
  • Cut the zucchini and aubergine in 1 cm slices; place them a colander with a teaspoon of salt and let them rest for 30 min to remove any bitterness; rinse.
  • Slice the onion and the tomatoes.
  • Place 300 ml of water in a pitchet and sift in 100 g of chickpea flour, carefully stirring to obtain a smooth batter; mix in 3 tbsp of olive oil, the grated nutmeg, turmeric, a pinch each of salt and ground black pepper.
  • Mix the vegetables, onion, garlic, tomato concasse, oregano and chili flakes in a bowl, adding some olive oil and salt.
  • Transfer the vegetable mix to a greased oven tray and pour the besanel over it.
  • Bake for around 40 min until the vegetables are tender.
  • Preferably let the mousaka rest for at least an hour before serving it topped with fresh parsley.

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