Easy Vegetarian Moussaka with Ouzo
A comforting meat-free moussaka layered with roasted eggplant, potatoes, a spiced tomato-ouzo sauce, and a creamy flour-free cheese topping.
Equipment
Ingredients
Vegetables
eggplant (sliced)
2 piece
potato (sliced)
4 piece
onion (diced)
1 piece
garlic (minced)
3 clove
tomato (crushed)
400 g
Sauce & Seasoning
olive oil
60 ml
ouzo
60 ml
cinnamon
1 tsp
nutmeg
0.5 tsp
oregano
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Flour-Free Cheesy Topping
egg
3 piece
feta cheese (crumbled)
200 g
parmesan cheese (grated)
100 g
yogurt
200 g
Instructions
Prepare vegetables
Slice eggplant and potatoes into 1 cm thick rounds. Dice onion and mince garlic.
Roast eggplant
Brush eggplant slices with olive oil, season with salt and pepper, and roast until golden.
Parboil potatoes
Boil potato slices in salted water for 8 minutes until just tender, then drain.
Prepare spiced tomato sauce
Sauté onion and garlic in olive oil, add tomatoes, ouzo, cinnamon, nutmeg, oregano, salt and pepper. Simmer until thickened.
Make flour-free topping
Whisk eggs with yogurt, then fold in crumbled feta and grated parmesan. Season lightly with pepper.
Assemble moussaka
Layer half the potatoes and eggplant in a baking dish, spread half the sauce, repeat layers, then pour cheesy topping evenly.
Bake moussaka
Bake at 190°C for 30–35 minutes until topping is golden and bubbling.
Storage
Best reheated in oven to keep topping crisp. Freezes well when fully cooled and wrapped tightly.
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