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Delicious vegetarian moussaka with yoghurt, parmesan and feta topping

Quick delights for anytime


Our vegetarian moussaka has always been a winner but has been truly elevated to new heights with this fantastic combination of yoghurt, parmesan, and feta instead of the more traditional bechamel. The inspiration came from the ever inspiring @yotam ottolenghi who never ceases to surprise and delight me…. the only compensation for the long distance apart!


  • Yield: 4 to 6 servings
  • Total time: 2 hours
  • For the eggplant and lentil mixture:
  • 2 or 3 eggplants (aubergines) (680 grams), cut into 1-inch/3-centimeter cubes
  • 450 grams cooked puy lentils – brown will do to…puy are just extra luscious!
  • 1 medium onion, halved and thinly sliced
  • 1/2 cup/15 grams fresh oregano leaves, roughly chopped
  • 1/3 cup/80 milliliters olive oil
  • 1/4 cup/65 grams tomato paste
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • salt and black pepper
  • 1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices
  • 3 cups/700 milliliters vegetable stock

1/3 cup/20 grams roughly chopped flat-leaf parsley

For the topping:

  • 2 cups/450 grams plain Greek yogurt
  • 3 large egg yolks
  • 1 1/2 tablespoons all-purpose (plain) flour
  • 2 garlic cloves, minced
  • 2 lightly packed cups/70 grams finely grated Parmesan
  • 1 cup/100 grams roughly crumbled feta
  • Scant 1/3 cup/40 grams pine nuts
  • 2 packed tablespoons roughly chopped flat-leaf parsley
  • 1/4 teaspoon red-pepper flakes
  • 1/3 cup/20 grams roughly chopped flat-leaf parsley


  1. Heat the oven to 240’C
  2. Add the eggplant, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice or so with a spoon, 30 to 35 minutes.
  3. Remove from the oven and add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the vegetable stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich, and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
  4. While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lentil and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley
  5. Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.