Moussaka Cheap takeoff to Greece


  • 3 eggplants (about 1 kg)
  • 1 dl olive oil
  • 1 tsp salt
Tomato sauce:
  • 1 onion
  • 2 mini garlics (or 6 normal)
  • 1 tbsp olive oil
  • 400 g crushed tomatoes
  • 2 bay leaves
  • 1 tbsp cinnamon
  • 1tbsp dried oregano
  • 1 tsp salt
  • 1 tsp honey
  • ground black pepper
Basil - parmesan - sauce
  • 25g butter
  • 2 tbsp coconut flour
  • 3dl hot 1,5% fat milk
  • 2dl 15% fat cream
  • 2 tbsp corn thickener (e.g. Maizena)
  • ground black pepper
  • 1dl fine chopped basil
  • 3,5 dl grated parmesan cheese


  1. First prepare the eggplants: rinse, chop lengthwise and put on an oven pan covered with baking paper. Brush both sides of the eggplants with olive oil. Bake in 200° for 20 minutes.
  2. Meanwhile peel and chop the onions. Sauté until soft and add rest ingredients of the tomato sauce. Let simmer in medium heat for 15 minutes.
  3. Make basil-parmesan-sauce: melt the butter in a large non sticky frying pan. Add coconut flour and stir for 2 minutes.
  4. Meanwhile cook milk in another pan and add it to the flours little by little. Stir constantly. Then add the cream and corn thickener. Stir until the sauce gets thicker. Add basil and cheese and season with freshly ground black pepper.
  5. Take eggplants out of the oven. Use a large oven proof pot and make 2-3 layers of eggplants and tomato sauce. Finally cover the last layer with parmesan sauce.
  6. Bake in 175° for 45 minutes or until the parmesan sauce gets a nice golden color. Let cool a bit before serving.

Our philosophical thoughts of the recipe:

Jens has talked so much about making moussaka so we decided to give it a try. We both love eggplants but are not so fond of minced meat. Luckily it was easy to make a delicious vegetarian version of this dish. For real – I’m speechless, it was just SO GOOD! Especially a day after . Just give it a try. This recipe is customized to our special needs (no added sugar and MORE garlic…) and can originally be found from Helsingin Sanomat.

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