Moussaka or Mosaqaa whichever you want to spell it is a traditional Arabic dish, yet it’s so diverse that different countries have different methods of putting it together. This recipe is the light vegetarian method, the way my mom does it.


  • 5 Medium Sized potatoes cut round
  • 5 Large tomatoes cut round
  • 3 Medium Eggplant
  • 3 Medium Sized Onions cut into thin strips
  • Bunch of Basil
  • Bunch of Rosemary
  • Salt/Pepper to Taste
  • 1 Cup shredded Mozzarella
  • 3 Cups Chicken Stock or 3 Cups béchamel sauce


  • In a TBSP of veg oil cook onions until lightly golden
  • Brush potatoes and Eggplant in oil and cook in the oven for 10 mins per side
  • In an oven proof dish layer eggplants, followed with shredded cheese, then some onions, followed by potatoes, and some more cheese, then finally tomato. Then top with rosemary and basil.
  • Bring chicken stock to boil or béchamel sauce and top off the mixture
  • Place in oven for 45 minutes to an hour.



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