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Red kidney bean Moussaka


  • Preheat oven to 200°C.
  • Heat a thin layer of oil in a large pan and fry the sliced eggplant in 3 or 4 lots. Drain very well on kitchen paper towels and set aside.
  • Then heat a little oil in a large heavy-bottomed pot and gently saute the onion, carrots, celery, capsicum and garlic until softish. Add the kidney beans, sambal, soy, pasta sauce, stock and seasonings. Mix well and cook for about 10 mins until thick and fragrant. Then stir in the oregano leaves and taste for seasoning.
  • To make the topping, whisk up the yoghurt, milk, eggs and paprika.
  • Then place a layer of eggplant slices in the base of a gratin dish (or casserole). Top with the bean mixture and then the chopped eggplant. Pour the yoghurt mixture over and sprinkle generously with tasty cheese and a little parmesan. Cook in the oven for 15-20 mins. (If the mixture is pre-prepared and cold, cook for 30-40 mins, covering with kitchen foil if browning too much.)
  • Serve with a simple green salad on the side.


  • olive oil
  • 3 eggplants, thickly sliced in rounds
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large red capsicum, diced
  • 2 garlic cloves, crushed
  • 3 cans red kidney beans, drained & rinsed well
  • 1 tspn sambal oelek (or any chilli paste)
  • a splash of soy sauce
  • 2 cups pasta sauce
  • ½ cup vegetable stock
  • freshly ground salt & pepper
  • 12-15 oregano leaves
  • ½ cup plain yoghurt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • ¼ tspn paprika
  • ¼ cup chopped eggplant
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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