Vegetarian moussaka


  • 2 aubergines
  • 3 courgettes
  • 3 red peppers
  • 4 onions
  • 500g of Greek-style yoghurt
  • 800g of crumbled feta cheese
  • 2 large boxes of diced tomatoes in their juice
  • 3 cloves of garlic
  • Mozzarella cheese for gratinating (several slices)
  • Butter
  • Olive oil
  • Salt
  • Pepper


  • Cut the aubergine into long, thick slices. Soak these slices in a pot filled with cold water with salt and vinegar for an hour.
  • Cut the courgettes into slices, but not too finely. Cut the peppers into strips.
  • Brown the peppers in olive oil in a pan until they lose their crispiness.
  • During this time cut the onions into rings, brown them in a pan with olive oil and the crushed garlic.
  • Next add the diced tomatoes and their juice to the mix, then leave to simmer for half an hour, adding any seasoning you may want.
  • Once the aubergine slices are ready, rinse and then drain them.
  • Use butter to grease a pie dish. Start off with a layer of aubergine slices, then a layer of courgettes, then a layer of peppers, then lastly the tomatoes and their juice. Top with the yoghurt and feta cheese.
  • Then do it all over again: start off with the aubergines, then the courgettes, peppers, tomatoes, yoghurt and feta. End on a layer of aubergines, then top with mozzarella.
  • Preheat the oven to 150 °C. Cook for just under an hour or until the tomato juice starts to boil in the dish – you’ll want to keep an eye on it starting around 45 minutes.
  • Serve hot!

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