Vegetarian Moussaka


256 kcals

37g Carbs

10g Protein

10g Fats


  • 2 aubergines, sliced
  • 1 zucchini, sliced
  • 1 red onion, chopped
  • 2 garlic cloves, sliced
  • 2 potatoes (400g), sliced
  • 1 tbsp. coconut oil
  • 5 oz. (140g) tomato puree
  • 4 tomatoes, chopped
  • 10.5 oz. (300g) butter beans, drained
  • 05. oz. (15g) moussaka herb mix
  • 1 ¼ cups (300ml) skimmed milk (or plant based)
  • 5.2 oz. (150g) cheese, grated


  • Preheat the oven to 400F (200C) and grease an oven dish.
  • Cut the aubergine and zucchini into thin slices and the tomatoes into cubes. Peel and chop the onion and garlic. Peel the potatoes and also cut them into thin slices.
  • Heat the oil in a large pan and sauté the onion and garlic for 2 minutes at high heat. Add in the tomato paste and cook for another 2 minutes at medium temperature, stirring well.
  • Next add the tomatoes, beans, moussaka herb mix, and milk, bring to the boil while stirring and simmer for 10 minutes at low temperature.
  • Divide 1/3 of the sauce over the bottom of the oven dish and arrange half of the aubergine and half of the zucchini on top.
  • Place half of the remaining sauce on top of the zucchini and sprinkle with half of the grated cheese.
  • Arrange the remaining slices of aubergine and zucchini on top of each other. Top with the remaining sauce and cover with the potato slices, then top with the remaining cheese.
  • Place the dish in the middle of the oven and bake the moussaka for 45 minutes until golden brown. Serve hot.

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