Greek Vegetarian Moussaka

Greek cuisine is well-known and like globally for its rich taste. Meat & poultry is a bigger part of Greek cuisine but there are many great vegetarian dishes too. Vegetarians & non-vegetarians alike always appreciate this one here.

This recipe is not so difficult to cook but takes a long time surely to cook; I liked this recipe from This is one Greek dish which is quite well-known and people who have still not tasted it would love to cook & taste it.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time          Total Time             Yields

30 mins                1 hour                1 hour 30 mins       4 Servings


Eggplant – large ½ (half-inch thick slices with skin)

Zucchini – ½ (thinly sliced)

Potato – medium 2 (peeled, thinly sliced, kept in water but pat dry prior to frying )

Onion – 1 (thinly sliced)

Garlic – 1 (sliced)

Carrots – 1 cup (peeled & finely chopped)

Tomato – 5 (whole, peeled, chopped)

Parsley or cilantro – 1 tablespoon + ½ teaspoon

Olive oil – 2 teaspoons

Butter – 2 ½ teaspoon

White vinegar – ½ tablespoon + ¼ teaspoon

Salt per taste

Ground black pepper

Dried oregano – ½ teaspoon

Feta cheese – ½ cup + 1 tablespoon (crumbled)

All purpose flour – 1 tablespoon + ½ teaspoon

Milk – 2/3 cup + 2 teaspoon

Ground nutmeg – 1 pinch

Egg – 1 (beaten)

Parmesan cheese – 1/8 cup + 1 teaspoon


  • Preheat oven to 190°C (375°F).
  • Sprinkle the eggplant slices with salt and let it sit for 30 minutes, then rinse well and pat dry.
  • Heat oil in a large pan or skillet and cook eggplant slices & zucchini slices first, once cooked & browned on both sides, take out on a paper towel lines plate to absorb all excess oil. Now add some more oil and fry the potato slices till soft & well browned on both sides for about 5-6 minutes. Using slotted spoon take out on paper towel lined plate.
  • Sauté onion & garlic in the pan now till they become golden brown, now add vinegar and bring to a boil, after this add & stir in tomato, parsley & oregano. Cover and cook on low heat, simmer for 15-20 minutes.
  • Now layer 1/3 of eggplant, 1/3 zucchini, ½ potato, ½ onions & ½ feta cheese on a 13×9 baking dish and then pour over the tomato mixture, keep layering like this and end with eggplant layer at top. Cover & bake for 25 minutes.
  • Now in a saucepan stir in butter, milk & flour and bring to a boil. Keep whisking constantly till its thick & smooth. Season with nutmeg & pepper and take off heat, cool it & add beaten egg. The sauce should be smooth.
  • Pout this sauce over the vegetable and s along with Parmesan cheese & bake uncovered for 30 minutes.

Note: Delicious Greek Moussaka is ready to serve, goes very well with salad. Bon Apatite!

Happy Cooking!!




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