Aubergine and goats cheese moussaka

    1 hour 10 min

    This is a meat free vegetable moussaka aubergine and soft goats cheese.

    1 person made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 4 aubergines
    • 200g soft goats cheese
    • 200ml passata
    • 1 teaspoon ground cumin
    • 2 teaspoons dukkah (optional, see footnote)
    • fresh basil leaves, minced
    • salt and pepper
    • 80g fat free fromage blanc or quark
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon milk or water

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 200.C / Gas 6. C. Wash the aubergines and cut off ends. Slice thinly.
    2. Heat olive oil in a frying pan and fry aubergine slices browned on both sides. Degrease on kitchen paper, Season with salt and pepper.
    3. In one bowl, mix the goats cheese with the passata, cumin, 1 teaspoon dukkah and basil. Season lightly with salt and pepper. In another bowl, stir combine the fromage blanc with Parmesan, milk and the remaining dukkah till smooth.
    4. Alternate layers of aubergine, d tomato and fromage blanc mixture.
    5. Bake in the preheated oven for 30 minutes.


    Dukkah is an Egyptian seasoning what you can also make yourself. Find the recipe here

    See it on my blog

    Find this recipe on my blog (in French)

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