Vegetable Moussaka Recipe

Name: Vegetable Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 red onion, peeled and finely sliced; 1 garlic clove, finely chopped; 1 leek, trimmed and cut into 1/2in slices; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 14 ounces chopped tomatoes, canned; 10 ounces cannellini beans, drained; 2 tablespoons fresh thyme, chopped; 2 eggplants, sliced into 1/2in rounds; 1 large egg; 7 ounces Greek yogurt; 2 ounces sharp cheddar cheese, shredded

Servings: persons

2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 garlic clove, finely chopped
1 leek, trimmed and cut into 1/2in slices
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
14 ounces chopped tomatoes, canned
10 ounces cannellini beans, drained
2 tablespoons fresh thyme, chopped
2 eggplants, sliced into 1/2in rounds
1 large egg
7 ounces Greek yogurt
2 ounces sharp cheddar cheese, shredded

1
Heat two teaspoons of oil in a saucepan and cook the onion until soft, stirring frequently.
2
Stir in the garlic and leek and cook for another 2 minutes.
3
Add the peppers, canned tomatoes and simmer, covered, for 15 minutes.
4
Add beans and thyme, and season.
5
Preheat the broiler until hot and preheat the oven to 350F.
6
Brush the eggplant slices lightly on each side with the remaining oil.
7
Broil for a few minutes on each side until tinged golden brown.
8
Put half the eggplant in the base of a 2 liter ovenproof dish.
9
Cover with half the vegetable mixture, then add another layer of eggplant followed by more mixture.
10
Whisk together the egg, yogurt and half the cheese.
11
Season and spread on top of the dish.
12
Sprinkle over the rest of the cheese and cook in the oven for 45 minutes until the top is crispy and browned.
13
Serve.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 red onion, peeled and finely sliced, 1 garlic clove, finely chopped, 1 leek, trimmed and cut into 1/2in slices, and more.

Yes, Vegetable Moussaka falls under the General 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.

That's it — enjoy your meal!

Vegetable Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions