Askvägen 7, 617 71 Kimstad, Sweden


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A really delicious moussaka with eggplant and zucchini that melts in your mouth. Serve with classic Greek accessories and a tasty Tzatziki or feta cheese cream.
Category Gratings
Portions 20

Nutrition and climate performance

Portion size: 290g | CO2 footprint: 220g CO2e per serving | Protein: 16g protein per serving


Finished quantity

  • 5,8 kg Moussaka


  • 0,4 kg Dry Simsubas
  • 0,8 kg water
  • 20 grams Chinese dark soy
  • 25 gram Salt
  • 12 grams Paprika powder
  • 10 gram Chilli powder ancho chili
  • 10 grams Garlic powder
  • 3 gram Oregano
  • 3 gram Rosemary
  • 4 grams Black pepper coarsely ground
  • 1,6 kg Crushed tomatoes
  • 100 gram Tomato paste
  • 500 grams Yellow onion Chopped or diced
  • 2,0 kg Aubergine
  • 1,5 kg zucchini
  • 500 grams Oat cream
  • 240 grams Grated cheese



  • Cut the eggplant and zucchini into slices, lengthwise. Lay them out on sheets (preferably baking sheets), brush with oil and bake for about 9 minutes at 230 degrees. Allow to cool
  • Mix together the dry base, water and soy in a saucepan. Do not use the side wing as the mixture will deteriorate. Ready when a homogeneous and fairly wet paste has been formed. Do not let the mixture stand before proceeding to step 3 as it may become too hard.
  • Add all the other ingredients except the eggplant, zucchini, oatmeal and cheese and mix to a smooth pasta sauce.
  • Each zucchini, eggplant and the sauce in pads, about 6 kg for each pad
  • Top each tray with cream and sprinkle with grated cheese.
  • Using a spatula or equivalent, mix briefly in each tray.
  • Sprinkle with corn and grated cheese
  • Bake in the oven at 200 degrees for 25 minutes and then at 150 degrees for another 30 minutes.


  • The above recipe is optimized for immediate serving, so be sure to compensate for longer heat retention by increasing the amount of liquid or decreasing the amount of pasta.

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