Vegetable and Mushroom Moussaka
Igor Gjozinski
4/20/2026
Updated on
5/7/2026
Public
Cooking Video
Classification
Category:
Not specified
Cuisine:
Macedonian
Difficulty:
Medium
Servings:
4
Total Weight:
1230g
Time Breakdown
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
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
Leak
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
522.0
34.0g
2.0g
42.0g
Parsley
20
Gram
7.2
0.6g
0.0g
0.2g
Sour Cream
40
Gram
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
Cooking Instructions
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.
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.
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.
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.
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.
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.
7. Baking
Bake for 40 minutes at 180°C or until the potatoes and the topping turn golden brown.
Enjoy!