Vegetarian Moussaka

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.2
  • Total Fat: 6.1 g
  • Cholesterol: 95.1 mg
  • Sodium: 31.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 20.3 g

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient

Number of Servings: 4


    100 gr dried soya protein
    125 ml concentrated tomato puree
    2 cups chopped onions
    2 medium eggs
    100 grs fat free natural yoghurt
    125 mls stock made with organic veg stock cube.
    chopped corriander
    pinch nutmeg


You can make this dish non vegetarian by substituting the protein with minced lamb.


rehydrate soya protein in accordance with pack instructions.
Chop the onions and sweat gently inall but 1 tspn of the olive oil until soft and transparent. Meanwhile, slice the aubergine and brush with the remaining oil - sprinkle with a little salt and place under hot grill. grill until they begin to soften and colour slightly, turning so that both sides are cooked.

line an oven proof dish with the sliced aubergine, add a layer of onions and half on the protein mix in an even layer. repeat with onions and the rest of the protien.

mix the stock and the tomato puree together with the chopped corriander and pour over the layers.

Place uncovered in oven at 180 degrees for 20 mins.

Beat the egg and yoghurt together with a pinch of nutmeg. Remove the dish from over, pour over the egg and yoghurt mixture and return to the over for another 20 - 25 mins or until the top is set and golden.

Serving Size: serves 4 people

Number of Servings: 4

Recipe submitted by SparkPeople user LILLIANK2.