Roast vegetable moussaka

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Roast vegetable moussaka
Roast vegetable moussaka

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Make Moussaka!


There's a lot to this dish and it's worth the work!

Paul R Smith
Servings:4 hungry / 6 peckish
Calories per serving:484
Ready in:1 hour, 15 minutes
Prep. time:45 minutes
Cook time:30 minutes
Recipe author:Chef
First published:27th October 2012

A healthier and more veggie-friendly version of the classic Greek recipe. It can all be prepared in advance except for the yogurt-based topping.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Parboil potatoes for 5 mins and drain
  2. Divide the potatoes, aubergines, peppers, onion and garlic between 2 baking trays. (I only used two to ensure they cooked evenly, if you have a very large tray it wouldn't make much difference)
  3. Toss the vegetables in some olive oil, salt and pepper and roast for 20 mins. Add the tomatoes whole and roast for a further five mins, or until the skins have begin to burst.
  4. In a large baking dish, layer half the roasted veg, then half the passata, and crumble the feta over. Then the rest of the veg and the passata on top.
  5. Mix the yogurt, the eggs and most of the parmesan in a jug, and pour evenly over the whole thing. Sprinkle over the rest of the parmesan.
  6. Bake for 30 mins. The topping should be turning a nice brown colour (not black!)

Serving suggestions

Serve with a green salad.

Chef's notes

Might be worth roasting the potatoes on a separate tray right at the top of the oven so they crisp a little and add the tomatoes at the same time as the other veg but on a lower shelf. This is a fabulous recipe, zesty and juicy. It is now a favourite and will be made again.Chef

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