Winter Vegetable Moussaka

Warm up with this vegetarian twist on a popular Greek classic. Bursting with flavours and textures, it’s surprisingly simple to prepare.


  • 2 eggplants
  • 800 g Hokkaido pumpkin
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 500 g minced beef or lamb
  • 150 ml white wine
  • 500 g canned chopped tomatoes
  • salt
  • freshly ground black pepper
  • 1/2 tsp ground cinnamon

For the topping

  • 2 eggs
  • 2 tbsp almond flour
  • 250 g cream cheese
  • 80 g grated cheese
  • freshly grated nutmeg


Step 1.
Trim the aubergines. Peel the pumpkin. Cut both into bite-sized cubes. Peel and finely chop the onion and garlic.

Step 2.
Heat 1 tbsp oil in a pan and fry the aubergines and pumpkin for about 5 minutes until golden brown. Transfer to a plate.

Step 3.
Fry the minced meat in the pan in another 1 tbsp hot oil until browned, breaking up as it cooks. Add the onion and garlic and fry until brown. Deglaze with the wine and mix in the tomatoes. Season with salt, pepper and cinnamon and simmer for about 15 minutes until thickened.

Step 4.
Preheat the oven to 180°C.

Step 5.
Mix the eggplants and pumpkin into the mince, season to taste and pour into a baking dish.

Step 6.
Whisk the eggs with the almond flour, cream cheese and grated cheese. Season with salt, pepper and nutmeg. Spoon over the meat mixture, spread level and bake for 45 minutes until golden brown and bubbling.

Serves 4-6