Vegetable Moussaka

Vegetable Moussaka

I had this delicious, fluffy, quiche-like moussaka at a Greek restaurant. I used my favorite ingredients and combined many variations of moussaka recipes to create this recipe.

Ingredients: 4 servings

1 large (200 g)
Kabocha squash
300 g with skin
1/2 large
Olive oil
1 to 2 tablespoons
Coriander or Parsley
a small amount
Chickpea tomato sauce
1 can (450 g)
Canned diced tomatoes
1 can (about 400 g)
Olive oil
1 teaspoon
2 cloves
White wine
1 tablespoon
2 tablespoons
Soy sauce
1/2 teaspoon
Bay leaf
Herbs such as rosemary, thyme, and basil
a pinch each
Salt and pepper
to taste
Yorgurt sauce
Plain yogurt (unsweetened)
200 ml
1/2 teaspoon or your preference
a pinch
Your favorite kind of cheese (I used the mixture of mozzarella and parmesan cheese)
about 60 g


1. Prepare the vegetables.
2. Cut the eggplant into 5 mm thick slices. Place in a colander, sprinkle some salt evenly and rub it with your hand.
3. Lay paper towel over the eggplant and place a weight on top of it. Let it sit for about 30 minutes to remove the bitterness from the eggplant.
4. Slice the onion and lightly sauté in a heated olive oil.
5. Cook the kabocha squash in a microwave. Remove the skin and cut into 1 cm think slices.
6. Rinse the eggplant and wipe off excess water.
7. In a skillet over medium heat, heat 1-2 tablespoons of olive oil and sauté the eggplant until browned. If it takes a long time to cook through, add a small amount of water.
8. For the chickpea tomato sauce.
9. Drain the chickpeas and lightly rinse it with water. Smash and mince the garlic.
10. In hot olive oil, sauté the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper). Simmer over low heat for about 20 minutes.
11. Salt and pepper to taste at the end.
12. For the yogurt sauce.
13. Combine the yogurt and eggs really well and salt and pepper to taste.
14. Assemble: Preheat the oven to 180℃. 20 cm round heat proof container seems to be the right size for this recipe.
15. In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly.
16. Top it with cheese and pour the yogurt sauce over it. (It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.)
17. Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
18. Sprinkle finely chopped coriander or parsley on top if desired.

Story Behind this Recipe

Moussaka comes in many variations. One version uses white sauce, another uses lamb, some are layered and others are not. I fell in love with the Greek style when I first tried some.