Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Vegetarian Moussaka

Vegetarian Moussaka with Halloumi and Mint

A delightful vegetarian moussaka featuring layers of roasted vegetables, a rich tomato sauce, salty halloumi cheese, and a creamy béchamel, infused with fresh mint. A flavorful twist on the classic Greek dish.

Prep Time
40 minutes
Cook Time
55 minutes
Servings
6
Ingredients
  • 2 medium Eggplants
  • 2 medium Zucchini
  • 3 medium Potatoes
  • 250 g Halloumi Cheese
  • 1 medium Onion
  • 3 cloves Garlic
  • 400 g Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 100 ml Red Wine
  • 1 tsp Dried Oregano
  • 2 tbsp Fresh Mint
  • 4 tbsp Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 50 g Butter
  • 50 g Flour
  • 500 ml Milk
  • pinch Nutmeg
  • 50 g Parmesan Cheese

Prepare the Vegetables

Preheat oven to 400°F (200°C). Slice the eggplants, zucchini, and potatoes into 1/4-inch thick rounds. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on baking sheets and roast for 20-25 minutes, or until tender and slightly browned. Cut the halloumi into slices about 1/4 inch thick.

Make the Tomato Sauce

Dice the onion and mince the garlic. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and let it simmer for a few minutes to reduce slightly. Add the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Stir in half of the chopped fresh mint at the end.

Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in the grated Parmesan cheese and the remaining chopped fresh mint.

Assemble the Moussaka

Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer with eggplant slices, then zucchini slices, then potato slices, and halloumi. Pour some tomato sauce over the halloumi. Repeat the layers until all ingredients are used, ending with a layer of potato slices. Pour the béchamel sauce evenly over the top of the moussaka. Bake for 35-40 minutes, or until the top is golden brown and bubbly. Let cool for at least 10 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal, Protein: 10g, Fat: 14g, Carbohydrates: 15g, Fiber: 3g

Other Considerations for Nutrition

This recipe is vegetarian. Adjust salt based on the saltiness of the halloumi. Nutritional values are approximate and may vary based on specific ingredients used.

← Vegetarian Cottage Pie with Cauliflower Mash Topping →

FAQ

  • Can I use different cheese?

    Yes, feta cheese or mozzarella can be used instead of halloumi.
  • Can I add other vegetables?

    Yes, bell peppers, mushrooms, or spinach can be added to the vegetable layers.
  • Can I use dried mint instead of fresh?

    Yes, but fresh mint provides a brighter flavor. Use about 1 teaspoon of dried mint if substituting.