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Vegetable moussaka

Our vegetable-heavy spin on the cheesy Greek classic.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4 - 6
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Made with thin layers of sweet potato and eggplant, a fragrant sugo and creamy béchamel, this vegetable moussaka recipe is the ultimate comfort food.


  • 1 kg sweet potatoes, scrubbed
  • 2 eggplant (365gm each)
  • 50 ml extra-virgin olive oil, plus extra for drizzling
  • 1 bunch silverbeet, stalks discarded
  • 50 gm plain flour
  • 750 ml milk
  • Pinch freshly grated nutmeg
  • 100 gm parmesan, finely grated
  • 2 egg yolks
  • 400 gm tomato sugo
  • 300 gm barrel-aged feta, sliced
  • ¼ tsp sweet paprika


  • 1
    Place 3 oven trays lined with baking paper in oven and preheat to 200˚C fan-forced. Meanwhile, thinly slice sweet potato and eggplant lengthways into 5mm-thick slices. Divide sweet potato among trays, drizzle with oil and season; bake until tender (12 minutes).
  • 2
    Meanwhile, cook silverbeet in large saucepan of boiling water until tender (3 minutes); drain and refresh. Squeeze out excess water and pat dry on paper towel.
  • 3
    Transfer sweet potato to a bowl. Place eggplant on trays, drizzle with oil and season; bake until tender (15 minutes). Reduce oven to 180˚C fan-forced.
  • 4
    Meanwhile, stir oil and flour in a saucepan over medium heat until bubbling. Gradually whisk in milk; cook, whisking continuously until béchamel boils and thickens (8 minutes). Remove from heat; whisk in nutmeg, three-quarters of the parmesan and egg yolks. Season to taste.
  • 5
    Grease a 20cm x 28cm ovenproof dish. Pour half sugo into dish, then layer sweet potato, silverbeet, remaining sugo, feta and eggplant. Pour over béchamel, scatter with remaining parmesan and paprika; cook until golden (40 minutes). Stand 20 minutes before serving.