Healthy Eggplant Moussaka

Healthy Eggplant Moussaka - Plattershare - Recipes, food stories and food lovers
Moussaka is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Balkans and Middle East, with many local and regional variations. Here I'm going to present pure veg version. In Greece, the dish is layered and typically served hot.In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). This recipe of Eggplant Moissaka is absolutely guilt-free as its oil-free, sugar-free, gluten-free and dairy free (vegan) which is pure veg too! Look at this beauty of crisp eggplants with tomato milanese sauce and savoury cashew cream which is making the dish very rich in taste and texture! It would never fail to impress whoever gets the taste of it, it's absolutely yumm! Have made this recipe jain (no onion, no garlic, no potato)
4.40 from 8 votes
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Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Served As: Brunch
Recipe Cuisine Type: Mediterranean, Middle Eastern
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2


  • Tomato or sauce milanese sauce
  • 5 Tomato finely chopped â medium sized
  • 1 tbsp Oregano dried fresh
  • 1/2 tsp Pepper crushed
  • 1-2 tsp Salt or as per taste
  • cashews or cream savoury cream
  • 1 cup Cashews soaked for hrs, drained
  • to Water as required get creamy consistency
  • 1-2 tsp Salt or as per taste
  • Eggplant or main moussaka main ingredients
  • 2 large Eggplant sliced into cm thick rounds round
  • 10-12 leaves Spinach
  • 2 / Bananas boiled, sliced into cm rounds medium sized raw
  • 1 cup Tomato or sauce milanese sauce
  • 1 cup Cream savoury cashewâ
  • 1-2 tsp Salt or as per taste
  • 1/2 cup Olives green


  • Tomato Milanese Sauce:
  • Into nonstick pan, add tomatoes and allow them to cook for 10 minutes till the consistency forms a paste.
  • Add pepper, oregano and salt to taste. Mix it well and keep it aside.
  • Savoury Cashew Cream:
  • Grind the cashews with a little salt and 1 tbsp water, or as needed to move the blades.
  • Grind to a fine, smooth creamy paste. Keep it aside.
  • Eggplant Moussaka Preparation:
  • Sprinkle some salt over the eggplants and let ot rest for 30 minutes to release the excess water.
  • Grill the eggplant slices on high heat, at 220 degrees, for 15 minutes on each side till it turns brown.
  • Blanch the spinach leaves in hot water for 5 seconds till just wilted.
  • In a serving dish, spread the eggplant slices to form the bottom layer.
  • Now add a layer of sliced raw bananas and sprinkle some salt.
  • Take wilted spinach and layer it next.
  • Spread 1 tbsp of tomato milanese sauce followed by 1 tbsp of savoury cashew cream.
  • Top it with another layer of eggplant. Repeat the process of layering as above ending with eggplant on top.
    Healthy Eggplant Moussaka - Plattershare - Recipes, food stories and food lovers
  • Garnish the moussaka with little tomato milanese sauce, cashew cream, and some green olives.
  • Serve hot as a snacks or side dish in your party menu, your guests would really impressed with presentation as well as taste without any guilt!
  • Look at this beauty of eggplants!;)
    Healthy Eggplant Moussaka - Plattershare - Recipes, food stories and food lovers

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4.40 from 8 votes

Dhara Shah
Dhara Shah

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