Vegetarian keto moussaka with feta cheese

Moussaka is a traditional dish of the Greek cuisine, most commonly prepared with fried eggplants, fried potatoes, minced meat and bechamel sauce. Here is a meatless keto alternative recipe, prepared with roasted zucchinis & eggplants, fresh tomatoes, feta cheese and a cheesy - buttery "bechamel" sauce on top. The final result is more than rewarding!

Vegetarian keto moussaka with feta cheese
Photo: CTO Zurich | CC BY 2.0
PREP
25 min
COOK
45 min
SERVINGS
8

Nutrition facts

Energy: 418 kcal
Protein: 15.9 gr
Fat: 37.2 gr
Net carbs: 5.3 gr

Ingredients

Base ingredients

500 gr unpeeled eggplant(s)

500 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

120 gr tomatoes

150 gr feta cheese - regular or vegetarian

salt (to taste)

ground black pepper (to taste)

Keto bechamel sauce

5 tbsp(s) unsalted butter (71 gr)

10 tbsp(s) cream cheese (145 gr)

8 tbsp(s) heavy whipping cream (120 gr)

0.5 cup(s) shredded cheddar cheese - regular or vegetarian (57 gr)

0.5 cup(s) shredded provolone cheese - regular or vegetarian (57 gr)

1 large egg(s) (50 gr)

salt (to taste)

ground black pepper (to taste)

Topping

150 gr edam cheese - regular or vegetarian

Instructions

Base ingredients

  1. Preheat the oven to 180°C / 350°F
  2. Wash the eggplants & the zucchinis and cut them into thin slices
  3. Place them in a mixing bowl and add the olive oil, salt & pepper. Toss to coat
  4. Lay the vegetables on a baking tray and bake them for about 10 minutes on each side
  5. Grate the tomatoes* and keep them aside for the assembly phase

Bechamel sauce

  1. Place a non-stick saucepan on medium-low heat and add the butter
  2. When butter is melted, add the cream cheese, the whipping cream, the shredded cheddar & provolone cheeses and stir
  3. Keep stirring. When all ingredients are melted (no more than 4-5 minutes needed), get the pan out of the heat
  4. Beat the egg(s) and pour in the pan slowly, while stirring at the same time
    • Keep stirring, until well mixed with the rest of the ingredients
  5. Place the saucepan back on the heat for 1-2 more minutes, until is starts to bubble
  6. Add salt & pepper, stir and taste. Add salt, until it reaches your desired saltiness

Assembly & baking

  1. Grease a baking dish
  2. Place a layer of eggplants and then a layer of zucchinis
  3. Pour the grated tomatoes all over the last layer
  4. Sprinkle the feta cheese all around by crumbling it with your fingers
  5. Then, place another layer of eggplants and another layer of zucchinis
  6. Pour the bechamel cheese sauce on the top of the ingredients
  7. Grate the edam cheese and sprinkle it on top of the bechamel sauce
  8. Place it in the oven for about 15 minutes
    • until the edam cheese is melted and lightly goldish-colored

Notes

✔ *Use any kind of tomatoes you prefer

✔ For 8 servings use a round 30cm / 12" diameter baking dish or a baking dish of about 35x20cm / 14x8" dimensions

✔ Given that you prepare the bechamel sauce, while baking the vegetables, you will end up with 10 minutes off total time (preparation + cook time)

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