Main Course📍 All of RomaniaMedium🌾 Gluten-free🥩 Low-carb / Keto💪 High-protein🥦 Clean eating🫒 Mediterranean

Eggplant Moussaka

Name: Eggplant Moussaka
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Romanian
Ingredients: 1.2 kg eggplants (3–4 medium), sliced into 0.7 cm rounds; 2 tbsp coarse salt (for drawing out bitterness); 4–5 tbsp sunflower or olive oil (for frying or roasting); 700 g minced meat (beef-pork mix or beef only); 2 medium onions, finely chopped; 3 garlic cloves, crushed; 400 g tomato passata or 3 large tomatoes, grated; 2 tbsp oil; 1 tsp sweet paprika; 1/2 tsp cinnamon (optional, Balkan flavour); 1 tsp dried thyme; 1/2 tsp ground black pepper; salt to taste; 1 tbsp fresh parsley, chopped; 400 g thick sour cream (minimum 20% fat); 3 eggs; 50 g grated cheese or kefalotiri (optional); salt and white pepper to taste

Eggplant moussaka is a refined and aromatic version of the traditional moussaka, in which fried or roasted eggplant replaces or complements the potatoes, offering a silky texture and a lightly smoky taste. Layers of eggplant and seasoned minced meat are covered with a creamy sour cream and egg sauce, baked to a golden finish. A rich dish, especially typical of southern and eastern Romania.

🍽️

Servings

⏱️

Prep

50 min

🔥

Cook

55 min

⏰

Total

1 h 45 min

🥘Ingredients

servings

Eggplant layers

Meat filling

Topping sauce

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥩Low-carb / Keto💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

6 servings

📦Storage

❄️

Refrigerator

Up to 3 days in the fridge in a covered container — the flavour improves considerably the next day

🧊

Freezer

Up to 2 months in individual portions, after fully cooling

🥗Nutrition Facts

Values per serving (approx. 330 g)

🔥

Calories

360 kcal

🥩

Protein

22 g

🧈

Fat

25 g

🍞

Carbohydrates

12 g

🌾

Fiber

5 g

🍷Pairs Well With

🥂Cold sour cream

🥂Tomato salad with basil or oregano

🥂Homemade bread or pita

🥂Dry red wine (Feteasca Neagra, Merlot)

🥂Assorted pickles

💡Variations

Fasting eggplant moussaka: Replace the meat with chopped mushrooms and cooked lentils; replace the sour cream and eggs with coconut milk or cashew cream.

Add a layer of partially boiled potatoes between the first eggplant layer and the meat, for a heartier moussaka.

Replace the sour cream topping with classic béchamel sauce (butter, flour, milk, nutmeg) for a version closer to Greek moussaka.