Vegetable and Mushroom Moussaka

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Total
1 h 30 min
Prep / cook
40 / 40 min
Servings
4
Ingredients
11
Per serving
277 kcal
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Vegetable and Mushroom Moussaka

Ingredients 11

Servings:
Eggplant
250 Gram
60.0 2.5g 14.3g 0.5g
Mushroom
300 Gram
66.0 9.3g 9.8g 1.0g
potato (white, raw)
150 Gram
115.5 3.0g 25.5g 0.2g
Onion
100 Gram
45.0 1.0g 11.0g 0.0g
Leek
80 Gram
48.8 1.2g 11.3g 0.2g
Carrots
40 Gram
16.4 0.4g 3.8g 0.1g
Caw White Cheese
200 Gram
Zdravje Radovo
522.0 34.0g 2.0g 42.0g
Parsley
20 Gram
7.2 0.6g 0.0g 0.2g
Sour Cream
40 Gram
Nikolovi
82.0 1.1g 1.4g 8.0g
Emmentaler cheese
40 Gram
114.4 10.2g 0.0g 8.8g
Dry Hot Red Paprika flakes
10 Gram
31.4 1.2g 5.5g 1.7g

Steps 7

Vegetable and Mushroom Moussaka
  1. Preparing the Eggplant Slice the eggplant into strips (5-6 mm thick). Salt them and let them rest for 10-15 minutes to remove the bitterness. Pat dry the excess moisture and arrange them on a baking sheet lined with oiled parchment paper. Drizzle with olive oil and bake at 180°C for about 30 minutes.
    250 Gram Eggplant
  2. Preparing the Vegetables Sauté the chopped onion in olive oil. After 2-3 minutes, add the coarsely chopped leek and grated carrot. Simmer for 10-15 minutes, adding a little water or vegetable broth if needed. Once the liquid evaporates, add mild crushed red pepper (bukovec) and sauté briefly with the mix.
    100 Gram Onion 80 Gram Leek
  3. Preparing the Mushrooms In a separate pan over medium heat, sauté the mushrooms in olive oil for 15 minutes. Toward the end, season with salt, dried basil, and one minced garlic clove.
    300 Gram Mushroom
  4. Preparing the Potatoes Peel and slice the potatoes into thin rounds. Place them in a pot of boiling salted water. Boil for about 10 minutes until they soften but are still firm enough to hold their shape without falling apart.
    150 Gram potato (white, raw)
  5. Preparing the Topping In a small bowl, mix 2 heaping tablespoons of sour cream with 30-40g of shredded cheese (Emental, Gouda, or similar) until it reaches a semi-liquid consistency.
    40 Gram Sour Cream
  6. Assembling the Moussaka Layer the ingredients in a baking dish in the following order: Bottom: Roasted eggplant strips. Second: The onion, leek, and carrot mix. (Optional: sprinkle a handful of crushed walnuts and fresh parsley here). Third: Sautéed mushrooms. Fourth: A generous layer of shredded white cow cheese (Feta-style). Top: Boiled potato slices brushed with the sour cream and cheese mixture. Drizzle with a little olive oil.
    250 Gram Eggplant 300 Gram Mushroom 150 Gram potato (white, raw) 100 Gram Onion 80 Gram Leek 20 Gram Parsley 40 Gram Sour Cream
  7. Baking Bake for 40 minutes at 180°C or until the potatoes and the topping turn golden brown. Enjoy!
    150 Gram potato (white, raw)
Cooking Video
Igor Gjozinski 4/20/2026 Updated on 5/7/2026 Public
Classification
Category: Not specified
Cuisine: Macedonian
Difficulty: Medium
Servings: 4
Total Weight: 1230g
Time Breakdown
40 min
40 min
10 min
Preparation
40m
Cooking
40m
Resting
10m
Total Time
1h 30m
Nutrition
4
277
Calories
4
16.1 g
Protein
4
21.2 g
Carbs
4
15.7 g
Fat
Sugar: 7.2 g
Fiber: 5.9 g
Saturated Fat: 8.8 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 22.9 mg
Calcium: 19.1 mg
Iron: 0.6mg
Potassium: 733.2mg
Salt: 0.2g
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