Moussaka Recipe – Eats Now

Name: Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 None medium potatoes, pricked with a fork; 1 None large eggplant, cut into 1/4 inch slices; 2 tsp vegetable oil; 1 None medium onion, finely chopped; 1 None medium red bell pepper, finely chopped; 1 tsp dried oregano leaves; 1/2 tsp allspice; 1/4 cup tomato puree; 1 (13.5 oz) can diced tomatoes; 1/2 cup vegetable stock; 2 1/2 cups baby spinach leaves; 3 oz feta cheese, crumbled; 5 oz low fat ricotta cheese; 1 None egg, lightly beaten; 1/3 cup Parmesan cheese, finely grated; None None mixed greens, to serve

Servings: persons

2 None medium potatoes, pricked with a fork
1 None large eggplant, cut into 1/4 inch slices
2 tsp vegetable oil
1 None medium onion, finely chopped
1 None medium red bell pepper, finely chopped
1 tsp dried oregano leaves
1/2 tsp allspice
1/4 cup tomato puree
1 (13.5 oz) can diced tomatoes
1/2 cup vegetable stock
2 1/2 cups baby spinach leaves
3 oz feta cheese, crumbled
5 oz low fat ricotta cheese
1 None egg, lightly beaten
1/3 cup Parmesan cheese, finely grated
None None mixed greens, to serve

1
Microwave potatoes on HIGH (100%) for 4-5 mins, or until just tender. Let cool. Peel and slice.
2
Preheat broiler. Place eggplant slices on a large, foil-lined baking tray and lightly coat with oil. Broil for 4 mins. Flip over and broil for another 4 mins, or until tender.
3
Preheat oven to 400u00b0F. Lightly coat a large baking dish with oil. Heat vegetable oil in a medium saucepan over low heat. Add onion. Cook, stirring, for 5 mins, or until soft. Add red bell pepper, oregano, allspice, tomato puree, tomatoes and stock. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 mins, or until mixture thickens slightly. Remove from heat and add spinach.
4
Arrange 1/2 the eggplant in prepared dish. Pour 1/2 the tomato sauce over top and sprinkle with 1/2 the feta. Top with potatoes. Repeat layering. Combine ricotta and egg then spread over top. Sprinkle with Parmesan. Bake for 30 mins, or until golden. Let cool for 10 mins. Serve with mixed greens.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 None medium potatoes, pricked with a fork, 1 None large eggplant, cut into 1/4 inch slices, 2 tsp vegetable oil, 1 None medium onion, finely chopped, and more.

Yes, Moussaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moussaka

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