Vegetarian Moussaka Ottolenghi Recipe

Finding a dish with a blend of health and indulgence can be challenging amid our busy lives. That is where Vegetarian Moussaka Ottolenghi comes in. 

Other than the health benefits it offers, it challenges the stereotype of lacklustre vegetarian options and that does not make it merely a meatless alternative. – So it’s not just about the absence of meat but that of flavours, nutrients, and adventure in preparing it.

In this blog post, I’ll show you everything you need to know, from equipment to ingredients, tips to making it perfect and towards the end of the blog posts there are answers to common FAQs you might want to know. 

Vegetarian Moussaka Ottolenghi Recipe

Layers of eggplant, zucchini, and potatoes, adorned with a symphony of spices, create a wholesome and savory experience. Topped with a rich red sauce featuring mushrooms and olives, and crowned with a luscious Béchamel sauce, this recipe promises a journey into the heart of vegetarian excellence.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek
Servings 12 People


  • Baking dish
  • Vegetable Slicer or Mandoline
  • Whisk
  • Sauté Pan
  • Mixing bowls
  • Brush for Olive Oil
  • Whisking Bowl or Pot
  • Oven
  • Chef’s knife
  • Grater
  • Kitchen Timer


  • Unseasoned bread crumbs
  • 3 large eggplants, cut into 1/2-inch slices
  • 10 Russet potatoes, peeled and cut into 1/2-inch slices
  • 3 zucchinis, sliced
  • 1 cup shredded Parmesan
  • Olive oil for brushing on vegetables
  • Salt
  • Pepper
  • Dried oregano
  • 28 ounces crushed tomatoes, pureed tomatoes, or canned tomato sauce
  • 1/4 cup olive oil
  • 1 finely chopped onion
  • 3 garlic cloves, minced
  • 1 pound mushrooms, chopped
  • Pinch of crushed red pepper flakes
  • 8-10 Kalamata olives, sliced
  • 1/4 cup chopped fresh parsley
  • 5 cups whole milk
  • 3/4 cup olive oil
  • 3/4 cup all-purpose flour
  • Salt and pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese
  • 2 whole eggs
  • 2 egg yolks


  • Slice those eggplants, potatoes, and zucchinis into 1/2-inch marvels. Lay them out like a colorful canvas, ready to be transformed.
  • With a touch of artistry, brush the veggies with olive oil. This not only enhances the flavors but also adds a golden crispiness that'll make your Moussaka irresistible.
  • Sprinkle salt, pepper, and the enchanting dried oregano over the veggies. Let the seasonings weave their magic as they mingle with the earthy goodness.
  • In a pan, work your magic on the red sauce. Sauté onions and garlic until fragrant, add mushrooms, olives, and that zingy parsley. Pour in crushed tomatoes, let it simmer, and watch the flavors dance.
  • In a separate pot, whisk together the ingredients for the Béchamel sauce. Keep stirring until it transforms into a velvety, luscious masterpiece.
  • Now, the fun part! In a baking dish, create layers – first the veggie canvas, then the red sauce masterpiece, and finally, a generous pour of the Béchamel ballet.
  • Pop your creation into the oven, and let the aromas fill your kitchen. Bake until the top is a golden symphony of deliciousness.
  • As you take that first bite, savor the layers of flavor, the creamy Béchamel, the robust red sauce, and the tender veggies. Ottolenghi's Vegetarian Moussaka isn't just a dish; it's a triumph of taste.


Keyword dried oregano, grated nutmeg, moussaka, Ottolenghi

What Is The Secret To Perfect Vegetarian Moussaka Ottolenghi

How do you make sure it comes out perfect?

1. Elevating Vegetables to New Heights

At the core of Ottolenghi’s Vegetarian Moussaka lies the art of layering. The carefully sliced eggplants, zucchinis, and potatoes aren’t mere components; they are orchestrated layers that create a symphony of textures. 

Ottolenghi’s secret lies in the meticulous arrangement, ensuring each bite is a harmonious blend of creamy and slightly crisp textures.

2. Spice Symphony

Ottolenghi is renowned for his fearless use of spices, and the Vegetarian Moussaka is no exception. The secret to its perfect flavour balance is the careful selection and artful combination of spices. 

Dried oregano, pepper, and a pinch of crushed red pepper flakes contribute to a spice symphony that dances on the palate, making every bite an exploration of taste.

3. Umami Unleashed

The red sauce in Ottolenghi’s Vegetarian Moussaka is a revelation of umami. Crushed tomatoes, sautéed mushrooms, and Kalamata olives create a sauce that’s not just a topping but a flavour enhancer. 

Ottolenghi’s secret here is the careful balance of acidity, richness, and depth, turning a simple sauce into a complex and integral dish component.

4. A Creamy Crown

A perfect Béchamel sauce is often the unsung hero of many dishes, and Ottolenghi’s Vegetarian Moussaka is no exception.

The secret here is in the proportions and the addition of nutmeg. The creamy, nutty Béchamel doesn’t just top the moussaka; it crowns it with a velvety finish, tying together all the layers in a luxurious embrace.

5. Oven Magic

Timing is everything, and Ottolenghi understands the importance of each component being perfectly cooked. The secret lies in the oven magic – roasting the vegetables to golden perfection, allowing flavours to meld, and achieving a harmonious marriage of ingredients.

6. Parsley Perfection

Ottolenghi adds chopped fresh parsley to brighten the dish as a final touch. It’s not just a garnish; it’s a burst of freshness that elevates the entire experience.

What Wine or Side Dishes Pair Well With Ottolenghi’s Vegetarian Moussaka?

What wine and side dishes can truly complement the depth and complexity of Ottolenghi’s Vegetarian Moussaka?

1. Shiraz or Syrah

The bold and peppery notes of a Shiraz or Syrah complement the robust flavours of Ottolenghi’s Vegetarian Moussaka. Look for a wine with a good balance of fruitiness and spice to enhance the savoury character of the dish.

2. White Wine

For those who prefer white wine, an Assyrtiko or a lightly oaked Chardonnay can be an excellent choice. These wines offer crisp acidity and citrusy undertones that cut through the richness of the moussaka, creating a delightful contrast.

3. Grenache or Mourvèdre Blend

A well-balanced rosé with a blend of Grenache and Mourvèdre can bring a touch of elegance to your meal. The wine’s fruity and floral notes complement the diverse flavours in Ottolenghi’s dish, making it a refreshing and harmonious pairing.

4. Greek Salad with Feta and Kalamata Olives

The freshness of a classic Greek salad serves as a perfect side dish. The crisp vegetables, creamy feta, and briny olives provide a delightful contrast to the rich and hearty moussaka.

5. Tzatziki with Pita Bread

Tzatziki, a yogurt-based dip with cucumber and garlic, adds a cool and tangy element to the meal. Serve it with warm pita bread for a refreshing interlude between bites of the flavorful moussaka.

6. Quinoa Pilaf with Herbs

A light and fluffy quinoa pilaf with fresh herbs can be a wonderful companion to Ottolenghi’s Vegetarian Moussaka. The nutty undertones of quinoa add an additional layer of texture and flavour to the ensemble.

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