Vegetable Moussaka
A plant-based take on a
traditional Greek recipe.
Recipe created by Aramark.
Serves four
- 300 g Potatoes (peeled and sliced)
- 150 g Aubergine (diced)
- 150 g Courgette (diced)
- 50 g Green bell pepper (diced)
- 100 g Chickpeas (cooked)
- 50 g Red bell peppers (diced)
- 50 g Red onion (diced)
- 300 ml Tomato basil sauce
- 200 ml Bechamel sauce
- 100 g Shredded pizza cheese
Nutritional information
Per serving: 258 Kcal
Environmental Impact
Per serving:
414 grams CO2 equivalence - carbon footprint
499 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Roast all of the vegetables except the aubergines in the oven for 10 mins. Mix them in tomato basil sauce.
Layer roasted vegetables between layers of aubergines in the proper service pan.
Steam the potatoes until al dente. Lay on top of the vegetables. Cover with the bechamel sauce and sprinkle with cheese.
Set the oven to 175°C and make the moussaka until a core temperature of 82°C is reached.
Nutritional Advice
For a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.
Environmental Advice
On average, animal-sourced products have a greater environmental impact than plant-based foods.
Cheese has a much higher environmental impact than the vegetables used in this recipe. To eat healthy and sustainably, limit the amount of cheese, using what you need to flavour the dish without overdoing it.
