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Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. You could also add some sliced toasted almonds which would create a great crunch pairing perfectly with the cooked soft veggies.

Egyptian Eggplant Moussaka [Vegan]

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Calories

163

Serves

3

Cooking Time

35

What Ingredients Do You Need To Make Egyptian Eggplant Moussaka [Vegan]

For the Tomato Sauce:
  • 1 teaspoon olive oil
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon fresh thyme

Veggies:

  • 3/4 large eggplant (Cut into medallions)

For the Mushroom + Veggie Saute:

  • 2 cups diced mushrooms
  • 1 diced red bell pepper
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Currants or golden raisins

For the Yogurt Sauce:

  • 2 tablespoons plain unsweetened vegan yogurt
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon tahini
  • 1/2 teaspoon maple syrup
  • Salt to taste

How To Make Egyptian Eggplant Moussaka [Vegan]

  1. Preheat oven to 400°F. Line a large baking sheet with silicone baking mat or parchment paper. Evenly place sliced eggplant on baking sheet. Drizzle over a bit of olive oil and bake for 20 min. or until light golden brown.
  2. While eggplant is baking, heat a large skillet over medium-high. Add olive oil and heat till shimmering. Saute garlic for a few seconds, then add tomato paste and spices. Stir and cook for 1 min. to toast a bit.
  3. Pour in diced tomatoes and fresh thyme. Bring sauce to a low boil, reduce heat to medium-low, cover, and let simmer for 15-20 min. while preparing the rest.
  4. In a medium skillet, heat a bit of olive oil. Add garlic, mushrooms, and bell pepper. Saute for 5-6 min. or until mushrooms have lost most of their moisture and bell pepper is soft. Add spices and cook for 2 min. more. Set aside.
  5. Assemble: In a casserole dish or deep baking dish spread 1 heaping spoonful of tomato sauce. Array a few eggplant slices to cover the bottom of the dish. Spoon on veggies, follow with more sauce and a sprinkle of currants. Repeat a few times until ingredients are used up. Bake for 15 min. or until heated through and the sauce has caramelized a bit on the sides.
  6. While mousakka is baking prepare the sauce. Whisk together all ingredients in a small bowl.
  7. Serve by dishing up a bit of the mousakka, spoon over yogurt sauce, and garnish with chopped fresh basil. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 163 | Carbs: 23 g | Fat: 7 g | Protein: 6 g | Sodium: 471 mg | Sugar: 13 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Taavi Moore

See My Recipes

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition and Dietetics. My passion for nutrition and feeding the body with nourishing foods has translated into my love for sharing delicious recipes – found right here on my blog, Healthie Nut. I am a firm believer in the non-diet approach, intuitive eating, and HAES (Health at Every Size).

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