Vegetarian Aubergine Moussaka Recipe

Veggie moussaka

  • serves 6
  • Easy

We make the most of meaty aubergines in this creamy vegetarian moussaka, an ideal comforting recipe to feed the family midweek


Make this veggie moussaka for a comforting dinner, then check out our classic moussaka and other aubergine recipes. Pair it with a classic Greek salad, and get more Mediterranean-style inspiration from our collection of Greek recipes.

For more veggie options, try our vegetarian moussaka, vegetarian risotto, vegetarian chilli and more vegetarian recipes.



  • aubergines 3 medium, sliced into ½ cm circles
  • olive oil 4 tbsp, plus extra for frying
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • soy sauce 1 tbsp
  • ground cinnamon 1 tsp
  • dried oregano 2 tsp
  • dried mint 1 tsp
  • white wine 150ml
  • passata 680g bottle
  • flat-leaf parsley a small handful, chopped
  • Quorn mince 350g pack
  • floury potatoes 500g, peeled, cooked and sliced


  • butter 50g
  • plain flour 75g
  • whole milk 500ml
  • feta 100g, crumbled
  • eggs 2, beaten


  • Step 1

    Heat the oven to 190C/fan 170C/ gas 5. Put the aubergine slices in a large bowl, drizzle over the olive oil, season and toss well. Line two large baking sheets with baking paper. Put on the aubergines in a single layer and bake for 30 minutes or until completely soft. Turn down the oven to 180C/fan 160C/gas 4.

  • Step 2

    Fry the onion in a little olive oil in a frying pan for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute. Pour in the wine and passata, then simmer for 15 minutes. Stir in the parsley and mince, and cook for 10 minutes.

  • Step 3

    Melt the butter in a pan, stir in the flour and gradually add the milk, stirring, until you have a thick sauce. Stir in the feta and eggs.

  • Step 4

    Pour 1/3 of the tomato sauce into a shallow 30cm x 20cm baking dish. Top with ½ the aubergine slices. Add another layer of sauce then the rest of the aubergines. Add the final 1/3 of sauce, then the potatoes. Spoon over the white sauce. Bake for 30-40 minutes or until brown. Rest for 15 minutes before serving.

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Nutritional Information

  • Kcals 516
  • Fat 25g
  • Saturates 10.7g
  • Carbs 40.5g
  • Sugars 15.8g
  • Fibre 11.8g
  • Protein 22.3g
  • Salt 1.3g