Spicy Vegetarian Moussaka

Serves 8-10


  • 3 large brinjals, thickly sliced
  • ⅓ cup (80ml) Westfalia Plain Avocado Oil
  • Salt and milled pepper
  • 1 onion, finely chopped
  • 2 tsp (10ml) ground cumin
  • 1 Tbsp (15ml) chopped oregano
  • 2 garlic cloves, crushed
  • 1 packet (250g) cherry tomatoes
  • 1 can (410g) chopped tomatoes
  • 3 Tbsp (45ml) white balsamic vinegar
  • 1 tsp (5ml) sugar
  • 1 packet (380g) vegetarian mince
  • ⅓ cup (80ml) chopped basil
  • 2 packets (200g each) cheese
  • Fresh coriander, to serve


  1. Preheat oven to 180ºC.
  2. Scoop out brinjal slices with a small spoon or melon baller to create a cup shape. Dice flesh and set aside.
  3. Place brinjals in a roasting pan, drizzle with ¼ cup (60ml) avocado oil and season. Roast for 10-15 minutes or until cooked through. Set aside.
  4. Heat remaining oil and sauté onion, cumin, oregano and garlic until soft and fragrant.
  5. Add diced brinjal, tomatoes, vinegar, sugar and seasoning and simmer for 15 minutes.
  6. Add vegetarian mince and cook for about 6 minutes, or until thickened.
  7. Adjust seasoning and stir through basil.
  8. Spoon mince mixture into brinjal cups, top with cheese and grill until golden.
  9. Serve scattered with coriander.

Posted in Mains.