Eggplant Moussaka with Grilled Courgette, Pumpkin and Feta

Eggplant Moussaka with Grilled Courgette, Pumpkin and Feta

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 24, 2018.



  • 400g peeled pumpkin
  • 2 Tbsp oregano
  • 2 Tbsp oregano
  • 1 eggplant
  • 1 courgette
  • 100g veggie feta cheese
  • 70g veggie Parmesan cheese

Sautéed Spinach

  • 3 radishes
  • 2 Tbsp butter
  • ½ bag baby spinach

To serve

  • 100g veggie romesco sauce


  1. Preheat oven to 230°C. Line 2 oven trays with baking paper. Dice pumpkin 1cm and chop both measures of oregano. Toss pumpkin on first prepared tray with first measure of oregano and a drizzle of olive oil. Season and roast on middle rack of oven for 18-20 minutes, until tender.
  2. While pumpkin cooks, carefully slice eggplant and courgette lengthways into 8 slices. Lay in a single layer on second prepared tray, drizzle with oil, sprinkle with second measure of oregano and season.
  3. Roast eggplant and courgette on rack above pumpkin for about 10 minutes, until softened. Remove from oven, set aside, and reserve tray. Cut each radish into 8 wedges and set aside.
  4. When pumpkin has cooked, lightly mash in a bowl with feta. Place half the eggplant slices on reserved tray, top with half the pumpkin mix, then layer courgette over top. Repeat with second half of pumpkin mix and finish with second half of eggplant slices. Grate Parmesan and sprinkle evenly over moussaka.
  5. Turn oven to high-grill and grill moussaka in oven for about 8 minutes, until cheese is golden. While moussaka grills, heat butter in a large fry-pan and sauté radishes for about 2 minutes, until browned. Toss through spinach, remove from heat and season to taste.
  6. To serve, dollop romesco sauce onto plates and use a spoon to smooth into a circle. Cut moussaka into 2-3 pieces then place on top of the romesco and top with sautéed spinach.

Nutritional Information

Energy 2041 kj
488 kcal
Protein 22.3g
Carbohydrate 17.9g
Fat 35.2g