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A vegetarian moussaka
Cuisine: Greek
The vegetable layers:
  • 3 medium-sized potatoes (about 600 grams)
  • 2 eggplants (about 700 g)
  • 1 zucchini (about. 350 g)
  • olive oil
  • salt
  • pepper
The mushroom filling:
  • 600 g aroma mushrooms
  • 6 cloves of garlic
  • 2 medium-sized red onions
  • 500 g canned tomates
  • 100 g sundried tomatoes
  • ¼ cup of water
  • 1 handful fresh thyme
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • salt
  • pepper
  • olive oil
Bechamel sauce:
  • 3 cups of whole milk
  • 100 g flour
  • 100 g butter, diced
  • 4 egg yolks at room temperature
  • 120 g gruyere cheese or parmesan, grated
  • ½ tsp nutmeg, grated
  • ½ tsp salt
The vegetable layers:
  1. Wash the eggplants and cut them both in half. Cut each part in several layers of about ¼th of an inch. Fill a big bowl with cold water and a dash of salt. Place the eggplant slices in the cold water and let stay there while you prepare the potatoes.
  2. Wash and peel the potatoes. Cut them lengthwise in thin slices of ¼th of an inch. Cover a baking plate with baking paper and cover the paper wtih the potato slices. Brush them with olive oil and bake in the middle of the oven on 200 degrees celsius for about 20 minutes, until soft.
  3. Add a good deal of olive oil in a big frying pan over medium heat. Add as many eggplant slices as possible and place a lid on top, to speed up the process. When the slices are ready on one side (after about 1 minute), flip them over. Repeat the process until all the eggplant slices are cooked. Set aside on a tray.
  4. Wash the zucchini. While the eggplants are cooking, cut the zucchini in slices of about half an inch. Fry in a smaller frying pan with olive oil at the same time as the eggplants. Set aside when done.
The mushroom filling:
  1. Finely chop the garlic, cut the onions in medium size slices and add to a casserole on medium heat with 1-2 tablespoons of oliveoil.
  2. Chop the mushrooms in squares of half an inch to an inch and add to the casserole with the onion and garlic. Stir around occasionally, until the mushrooms have been reduced in size.
  3. Add canned tomatoes, water and stir.
  4. Chop the sundried tomatoes in pieces of about ½ an inch and add to the casserole, stir.
  5. Add cinnamon, ground cloves, finely chopped fresh thyme. Add salt and pepper to taste and stir. Let stand and simmer on low-medium heat while making the bechamel sauce. Before you start making the sauce, make sure that you've set the oven to 200 degrees celsius/390 degrees fahrenheit.
Bechamel sauce:
  1. Put a medium-sized casserole on medium heat and add butter. When the butter has melted, add the flour little by little, stirring continuously with a whisk.
  2. Add the milk. It's very important to NOT add all of the milk at once. Start by adding a little, stirring it in and then adding some more. Repeat this process until all the milk has been added.
  3. Add ground nutmeg and salt. Give the sauce a good stir and remove from the heat.
  4. Place the egg yolks in an bowl and whisk together. Add a few tablespoons of the bechamel sauce to temper the egg yolks, to make completely sure that the yolks don't create lumps in the sauce. Add the egg mixture to the rest of the bechamel sauce and whisk together.
  5. Add half of the grated cheese and stir together.
  1. Brush a big ovenproof dish with oliveolje.
  2. Cover the bottom with the ovenbaked potato slices and sprinkle with some salt and pepper.
  3. Add the eggplant slices in layers over the potato slices and sprinkle with a little bit of salt and pepper.
  4. Layer the zucchini slices over the eggplant and again sprinkle with some salt and pepper.
  5. Ta frem en stor ildfast form og pensle med olivenolje.
  6. Add a third of the bechamel sauce to the mushroom filling and stir well. Pour the mushroom filling over the layers of potato, eggplant and zucchini. Use a wooden spoon to spread out the filling evenly.
  7. Pour over the bechamel sauce on top of the mushroom filling. Be very careful and try spreading out the sauce as evenly as possible from the very beginnin. When the bechamel sauce is evenly spread out, sprinkle over the rest of the grated cheese.
  8. Bake in the middle of the oven on 200 degrees celsius/390 degrees fahrenheit for 30-40 minutes, until golden in color.
  9. When the moussaka is done, turn off the oven, open the oven door slightly and let the moussaka rest in the olven for at least half an hour.
  10. Decorate with fresh thyme before serving. Enjoy!
Recipe by Kyttari at