How it tastes
Creamy béchamel, salty feta, tomatoes with cinnamon and cumin, plus soft aubergines and potatoes.
Vegetarian moussaka
Greece in layers: potatoes and aubergines rest under a tomato sauce with cinnamon, oregano and smoked paprika. On top, a golden béchamel with feta that gives way at the first spoonful and holds it all together.
- kcal
- 499
- Protein
- 23.6 g
- Carbs
- 41.9 g
- Fat
- 23.0 g
per portion (480 g)
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Why you'll love it
Perfect for
For guests who want seconds and long conversations around the table.
Recipe Cook it yourself
- Prep approx. 45 min
- Bake approx. 35 min
- Total approx. 80 min
A meat-free take on the Greek oven classic: tender potato slices, a richly spiced ragout of aubergine and sunflower mince with cinnamon and smoked paprika, topped with a feta béchamel. Served with a homemade tomato sugo.
Method
Potatoes
Briefly rinse the potato slices, then cook in simmering salted water for approx. 10 mins until tender. Drain.
Aubergine ragout
Heat half the rapeseed oil in a wide frying pan, lightly fry the sunflower mince for approx. 2 mins, then remove. Heat the remaining rapeseed oil in the same pan and fry the aubergine for approx. 5 mins. Add the olive oil, shallot and garlic and sweat for approx. 2 mins. Briefly stir in the tomato purée, then deglaze with the red wine. Add the water, stock, all the tomatoes and the spices, season and simmer for approx. 15 mins. Stir in the cornflour, add the sunflower mince and simmer for a further approx. 5 mins.
Tomato sugo
Heat the oil in a small saucepan. Sweat the shallot, garlic, carrot and celery for approx. 3 mins. Briefly stir in the tomato purée, then deglaze with the red wine. Add the polpa, water, thyme and sugar, cover and simmer over a low heat for approx. 20 mins. Blend until smooth, adding a little water if needed, and season.
Béchamel
Melt the butter in a small saucepan, add the flour and cook, stirring, for approx. 1 min. Pour in the milk, whisk until smooth and bring to the boil. Add the salt and nutmeg and simmer, stirring, for approx. 3 mins. Leave to cool slightly, then stir in the egg and feta. Preheat the oven to 180°C (fan 175°C).
Layering and baking
Grease a small gratin dish (approx. 15 × 20 cm) with the oil. Spread the potatoes in the dish, top with the aubergine ragout, pour over the béchamel and smooth the surface. Scatter over the feta. Bake in the middle of the oven for approx. 35 mins until golden brown on top. Leave to rest briefly.
Serving
Reheat the tomato sugo. Cut the moussaka into portions and serve on plates with the sugo.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
499kcal
Nutrition facts
per portion (480 g) · 2088 kJ
Energy from
- Protein 20 %
- Carbohydrates 36 %
- Fat 44 %
Share of daily intake
- Protein23.6 g47 %
- Carbohydrates41.9 g16 %
- of which sugars12.2 g14 %
- Fat23.0 g33 %
- of which saturates10.8 g54 %
- Salt6.2 g103 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2090 kJ499 kcal | 435 kJ104 kcal |
| Fat | 23.0 g | 4.8 g |
| of which saturates | 10.8 g | 2.3 g |
| Carbohydrates | 41.9 g | 8.7 g |
| of which sugars | 12.2 g | 2.6 g |
| Fibre | 8.9 g | 1.9 g |
| Protein | 23.6 g | 4.9 g |
| Salt | 6.2 g | 1.3 g |
Ingredients
- Charlotte potato slices
- Whole milk
- Aubergines
- Water
- Feta
- Peeled tomatoes
- Passata
- Tomato polpa
- Pasteurised whole egg
- Protaneo plant-based mince
- Red wine
- Dried tomatoes
- White flour
- Onions
- Butter
- Tomato purée
- Salt
- Carrots
- Celery
- Salt, pepper
- Rapeseed oil
- Extra virgin olive oil
- Cornflour
- Vegetable stock
- Garlic
- Smoked paprika
- Sugar
- Cumin
- Dried oregano
- Dried thyme
- Cinnamon
- Pepper
- Mace
Full declaration
Charlotte potato slices, WHOLE MILK, aubergines, water, feta (goat's milk(MILK), sheep's milk(MILK), salt, rennet), peeled tomatoes (diced tomatoes, tomato juice, citric acid), passata (tomatoes, salt), tomato polpa (tomato pulp, tomato juice, citric acid), PASTEURISED WHOLE EGG, Protaneo plant-based mince (IPS faba bean protein, IPS pea protein, IPS defatted sunflower seed flour, defatted pumpkin seed flour), RED WINE (SULPHUR DIOXIDE), tomatoes (dried tomatoes, water, salt), sunflower oil, citric acid, ascorbic acid, WHITE FLOUR (GLUTEN), onions, BUTTER, tomato purée (tomatoes, salt), salt, carrots, CELERY, salt, pepper, rapeseed oil, extra virgin olive oil, maize starch, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), garlic, smoked paprika, sugar, cumin, dried oregano, dried thyme, cinnamon, pepper, mace.
Translated – the German declaration is legally binding.
Show German declaration
Charlotte Kartoffelscheiben, VOLLMILCH, Auberginen, Wasser, Feta (Ziegenmilch(MILCH), Schafsmilch(MILCH), Salz, Lab), Pelati (Tomatenwürfel, Tomatensaft, Zitronensäure), Passata (Tomaten, Salz), Tomaten Polpa (Tomatenpulpe, Tomatensaft, Citronensäure), VOLLEI PASTEURISIERT, Protaneo Pflanzenhack (IPS Ackerbohnenprotein, IPS Erbsenprotein, IPS Sonnenblumenkernemehl entfettet, Kürbiskernemehl entfettet), ROTWEIN (SCHWEFELDIOXID), Tomaten (getrocknete Tomaten, Wasser, Salz), Sonnenblumenöl, Citronensäure, Ascorbinsäure, WEISSMEHL (GLUTEN), Zwiebeln, BUTTER, Tomatenpüree (Tomaten, Salz), Salz, Rüebli, SELLERIE, Salz, Pfeffer, Rapsöl, Olivenöl extra vergine, Maisstärke, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Knoblauch, Paprika geräuchert, Zucker, Kreuzkümmel, Oregano getrocknet, Thymian getrocknet, Zimt, Pfeffer, Muskatblüte.
Allergens
Contains Eggs, Gluten, Milk, Celery, Sulphites. May contain traces of other allergens.
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