Vegetable moussaka

Whether you’re a veggie, or a meat-eater who just fancies the odd ‘meat-free Monday’, then give this vegetable-only take on the classic Greek dish a whirl.  A mix of garlic, tomatoes and aubergines bring the vitamins and antioxidants to the dish, while cheese, yoghurt and eggs add the protein – making this a great winter warmer meal after a busy day or tiring gym session.

Ingredients (serves 2)


1 tin of chopped tomatoes


2 garlic cloves

Olive oil

150g Greek yoghurt


1 egg

1 aubergine

40g cheddar cheese

300g potatoes

1tsp ground cinnamon

1 red onion

1 vegetable stock cube

10g fresh parsley


Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the aubergine into 2cm-thick slices. Heat one tablespoon of olive oil in a large, wide-based pan (non-stick) on a high heat and once hot, cook the aubergine for five minutes on each side, then transfer to a plate reserving the pan.

Add 450ml of water to a medium size pot (with a matching lid) and bring to a boil, then add the stock cube and stir to dissolve. Once boiling, add the sliced potatoes to the stock pot. Cook covered for 15 minutes or until nearly tender, then drain and let steam dry, reserving the stock for later in the recipe.

Meanwhile, line an oven-proof baking dish with the cooked aubergine and season with salt and pepper. Place the dish into the oven for 10 minutes. Meanwhile, peel and finely dice the red onion and peel and finely chop the garlic.

Return the reserved pan to a medium-high heat with one tablespoon of olive oil. Once hot, add the onion, cinnamon, a pinch of salt and sugar and cook for three minutes or until softened. Add the garlic and cook for one minute further and then add the tinned tomatoes and the reserved potato stock.

Cook on a high heat until reduced to a thick tomato sauce. Meanwhile, grate the cheddar and finely chop the parsley.

Beat the egg in a mixing bowl as if you were making an omelette. Stir in the Greek yoghurt and grated cheddar. This is your topping.

Remove the dish from the oven and layer the cooled sliced potato on top of the aubergine. Scatter over 3/4 of the chopped parsley. Pour over the tomato sauce and push it with a spoon into the corners of the dish. Spread over the yoghurt topping and put the dish in the oven for 15 – 20 minutes or until bubbling.

Allow the dish to cool for around minutes before eating. Scatter with the remaining parsley. Enjoy!

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