Vegan Moussaka

Published Date
March 6th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front shot of Vegan Moussaka in a pot
close up shot of Vegan Moussaka in a bowl
Aerial shot of Vegan Moussaka in a pot and roti on the side

Even though moussaka is associated with Greek cuisine, it is Arabic. There are many versions of moussaka on the Mediterranean coasts, but we chose to go with a Lebanese-style Vegan Moussaka. Traditional Greek American moussaka is made with ground meat eggplant and covered in a Béchamel sauce. But we decided to use eggplant and chickpeas as the main ingredients of this dish. We baked them in a warmly spiced tomato sauce to create a vegan moussaka that is irresistibly delicious. 

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Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
30 mins
Cook Time
105 mins
Total Time
135 mins
6-8 persons


For the 7-spice seasoning blend
For the eggplant
For the tomato sauce
For the yogurt sauce
*Optional Ingredient


For the 7-spice blend

Whisk allspice, cloves, nutmeg, 5 spice powder, mustard seed, ginger, black pepper, and cinnamon in a small bowl

Preheat the oven to 400 °F. 

Whisk flour and seasoning blend in a shallow baking dish

Dredge both sides of eggplant in the seasoned flour, then place them onto 2 parchment-lined baking sheets.

Drizzle eggplant with olive oil and bake for 20 minutes until tender. Set aside to cool slightly. 

For the sauce

In a deep skillet, add olive oil. Set over medium-high heat. 

Add minced shallots and cook for 2 minutes, stirring constantly. 

Cook the garlic and for a minute, stir until fragrant.

Add bay leaf and cumin and cook for 1 minute until fragrant.

Stir tomatoes, sun-dried tomatoes, tomato paste, fire-roasted tomatoes, vegetable broth, maple syrup, lemon juice, salt, and pepper. Cook for 30-40 minutes until the tomato sauce cooks down. 

Remove the sauce from the heat. Remove bay leaf and set aside. 

To assemble

In an oven-safe pot or baking dish, arrange 1/3 of the eggplant slices in the bottom of the dish.

Add 1/3 of the chickpeas and tomato sauce.

Repeat until you have created 2 more layers, then add the remaining sauce. 

Bake the vegan moussaka uncovered for 40 minutes until the sauce bubbles around the edges.

For the yogurt sauce

To make the yogurt sauce, whisk Greek yogurt, lemon juice, maple syrup, zaatar, and mint in a bowl. Pour it into a serving dish.

Serve vegan moussaka with pita bread and yogurt sauce.

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vegan moussaka, eggplant, recipe, easy, lentil, bechamel sauce, smoky, chickpeas, tofu

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