Creamy vegetable moussaka

A vegetarian delight, our take on the classic Greek moussaka is comfort food at its finest. Dollops of white and tomato sauces are layered between roasted veg and baked to golden perfection - yum!

  • 30 mins preparation
  • 2 hrs cooking
  • Serves 8
  • Print


Creamy vegetable moussaka
  • 1/3 cup extra virgin olive oil
  • 600 gram kumara, peeled, thinly sliced
  • 2 eggplants, 1cm slices lengthways
  • 2 zucchini, 1cm slices lengthways
  • 1 onion, finely sliced
  • 1 red capsicum, seeded, sliced
  • 2 clove garlic, crushed
  • 400 gram can diced tomatoes
  • 2 teaspoon cinnamon
  • 2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • greek-style salad, to serve
White sauce
  • 60 gram butter, chopped
  • 1/4 cup plain flour
  • 3 cup milk
  • 1 cup greek-style yoghurt
  • 1 cup grated tasty cheese
  • 1 teaspoon ground nutmeg


Creamy vegetable moussaka
  • 1
    Preheat oven to 200°C. Lightly oil two oven trays and a large shallow baking dish.
  • 2
    Arrange kumara, eggplant and zucchini on trays. Brush with oil and season. Bake for 15-20 minutes until golden and tender.
  • 3
    In a large saucepan, heat remaining oil on medium. Saute onion, capsicum and garlic for 4-5 minutes until lightly golden. Add tomatoes, spices and herbs. Simmer for 15-20 minutes until thickened.
  • 4
    Meanwhile, to make the white sauce; in a small saucepan, melt butter on medium. Add flour and cook, stirring for 1 minute. Remove from heat. Gradually add milk, whisking until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Remove from heat. Stir in yoghurt, cheese and nutmeg. Season to taste.
  • 5
    Arrange half kumara, eggplant and zucchini in dish. Pour over half the tomato sauce mixture. Then pour over half the white sauce. Repeat layers with remaining vegetables and sauces, finishing with white sauce.
  • 6
    Bake for 25-30 minutes until bubbling and golden. Serve with Greek-style salad if liked.


Half the cheese in the white sauce can be reserved and sprinkled over the top of the dish before baking.

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