Meatless Moussaka

Meatless Moussaka


  • 1 medium eggplant
  • 1 onion
  • 1/2 leek
  • 1 medium zucchini
  • 2 small tomatoes
  • 2 handfuls roasted ground sunflower seeds
  • allowed oil
  • sea salt, pepper


Wash eggplant, remove the ends and cut into rings. Salt a bit and leave to let the water and possible bitterness. Finely chop the onion and fry on allowed oil. Add grated zucchini and after ten minutes peeled and chopped tomatoes. Spice per taste and cook, but to remain little juice. Dry up eggplants and arrange moussaka in this order: olive oil on the bottom, eggplant, filling, ground sunflower…and so… until you have ingredients, but to finish with sunflower. Bake on 220 some 20 minutes, then on 200 degrees more 15 minutes.

If you’re in restriction you can eat this moussaka for lunch.

Meatless Moussaka

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