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    Home » Main Dishes

    Published: Apr 8, 2021 · Updated: Apr 8, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Low Carb Vegetarian Moussaka

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    This vegetarian moussaka has layers of eggplant with a zucchini and mushroom tomato sauce, baked with a Greek yogurt and cheese topping.

    I like to think of a moussaka as being a Greek version of a lasagna. Layers of vegetables with a tomato sauce with the difference being the cheesy baked topping.

    How to make a low carb moussaka

    Although this is a great main dish, it's not something that can be quickly whipped up in under 30 minutes. I will bake this at the weekend when I am enjoying my leisure time in the kitchen.

    The eggplant layers need to be salted, then cooked before the moussaka can be assembled and baked. I salt the eggplant layers to remove any bitterness.

    As for cooking the eggplant slices, I cooked mine in the air fryer. This way I used a lot less oil than pan frying them. They can be baked too. Either way you want to cook them is fine.

    For the sauce I used a mixture of mushrooms and zucchini. The key to the sauce is the seasoning as this will give the moussaka a great flavour. If in doubt, add more herbs!

    For the topping I used Cheddar cheese and Feta cheese. It's optional but I liked the flavour combination of both as the cheddar melts in cooking but the Feta stays firm.

    moussaka

    Recipe Tips & Suggestions

    The eggplants don't have to be cut lengthways for this recipe. They can be cut in circles too. Just ensure that they are evenly cut and not too thick.

    Leftovers can be frozen, then defrosted and reheated for another meal.

    The addition of roasted red pepper cut into slices and layered is a delicious addition. I often cheat and used roasted peppers from a jar!

    The seasoning is key to this dish. Do not be shy with the herbs and add more to your own tastes.

    More low carb eggplant recipes

    Stuffed Eggplant

    Eggplant Meatballs

    Spinach & Eggplant Lasagna

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Moussaka

    Low Carb Vegetarian Moussaka

    A hearty vegetarian moussaka with a cheesy baked yogurt topping is a hearty dinner.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 1 hr
    Salting of eggplants 30 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 8 servings
    Calories 174 kcal

    Ingredients
     
     

    • 2 eggplants
    • 4 tablespoons salt

    Vegetable Sauce

    • 3 tablespoons olive oil
    • 1 medium onion chopped
    • 3 cloves garlic minced
    • 2 medium zucchini sliced & chopped
    • 4 oz mushrooms sliced
    • 14 oz tomatoes, canned
    • 1 tablespoon oregano
    • 2 teaspoons thyme
    • 1 teaspoon salt
    • 1 teaspoon black pepper

    Topping

    • 2 medium eggs
    • 1 cup Greek yogurt
    • ½ cup Cheddar cheese grated/shredded
    • ¼ teaspoon white pepper black can be substituted
    • 2 oz Feta cheese

    Instructions
     

    Cook the eggplants

    • Slice the eggplants into 1 cm slices length ways.
    • Sprinkle with salt and place in a colander for 30 minutes to remove any bitter juices.
    • Rinse the eggplants and dry.
    • Cook the eggplant slices by either frying them in olive oil in a frying pant or bake them in an oven at 200C/400F degrees. If you have an air fryer, cook the slices at 200F for 8-10 minutes in batches Whatever way you cook the eggplants, ensure that they are golden in colour.

    Make the sauce

    • In a large saucepan, heat the oil on a medium heat.
    • Add the onion and garlic and saute for 5 minutes until soft.
    • Add the chopped zucchini and mushrooms. Cook for a further 5 minutes until the vegetables are cooked.
    • Add the tinned tomatoes and seasoning. Cook for a further 3 minutes.

    Assemble the moussaka

    • Place one layer of eggplant slices at the bottom of a casserole dish (I used a square 8 inch dish).
    • Spoon half the tomato vegetable sauce over the eggplant.
    • Top with the remaining eggplant slices and spoon the remaining sauce over the slices.
    • In a small bowl beat the eggs and yogurt together until smooth.
    • Stir in the grated Cheddar cheese and season with the white pepper.
    • Pour the topping over the layered eggplants.
    • Crumble the feta cheese and sprinkle on the top of the yogurt mixture.
    • Bake for 30 minutes at 200C/400Funtil the topping is firm and golden.
    • Remove the moussaka from the oven and let sit for at least 10 minutes before serving. Let it settle before cutting into.

    Notes

    Makes 8 small servings at 8g net carbs each.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

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    Nutrition

    Serving: 1servingCalories: 174kcalCarbohydrates: 13gProtein: 9gFat: 11gFiber: 5g
    Keyword eggplant recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    More Main Dishes

    • Mushroom Black Soy Bean Chili
    • Baked Whole Cauliflower Mayonnaise Cheese
    • Brussels Sprouts Curry
    • Keto Cauliflower Wellington

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      Recipe Rating




    1. Ramya says

      April 10, 2021 at 6:22 am

      will be making this soon i never had moussaka before this moussaka has my favourite veggies mushrooms eggplant zucchini i love mushrooms eggplant zucchini soooooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
      • Angela Coleby says

        April 12, 2021 at 10:38 am

        Thank you

        Reply

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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