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Veggie Greek Moussaka

A vegetarian take on the classic Greek moussaka with layers of roasted eggplant and zucchini, a rich tomato and herb sauce, crumbled feta, and a creamy béchamel finish. Savory, herb-forward, and comforting, perfect for a family dinner or a special meatless meal.

Intermediate
1h 35m
4 servings
Veggie Greek Moussaka

Ingredients

  • 2 medium aubergines (eggplants), sliced 7 mm (about 500g (1 lb 2 oz))
  • 2 medium zucchinis, sliced 7 mm (about 300g (10.6 oz))
  • 45ml (3 tbsp) extra virgin olive oil, divided
  • 1 medium onion, diced (120g (4.2 oz))
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Preheat the oven to 180C (356F). Lightly grease a medium 23 x 33 cm (9 x 13 in) baking dish with 5ml (1 tsp) of the olive oil.
  2. 2Trim and slice the aubergines and zucchinis into even 7 mm slices for uniform cooking.
  3. 3Place the vegetable slices on a baking sheet. Brush both sides with half of the olive oil (about 22ml (1.5 tbsp)) and season lightly with salt and black pepper.
  4. 4Roast the aubergine and zucchini slices in the preheated oven for 20 minutes, turning once halfway through until tender and lightly browned. Remove from oven and set aside.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.