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Mushroom Moussaka

Mushroom Moussaka

This a very satisfying and nutritious dish. The white sauce used to top the moussaka is gluten-free, made with a mixture of yoghurt and eggs with some mint, nutmeg and seasoning. This means it’s much more nutritious, packed with more protein and minerals, than the normal white sauce made with whole milk, butter and flour. Not that I don’t love the normal white sauce but it’s nice to know that this gluten-free substitute is just as natural and even more nutritious.

I got this recipe from the Cornucopia at home cookbook. Their recipe uses lentils but I’m avoiding legumes for a little while, if you’re not then I’d strongly recommend adding them in as they are a great source of protein and fibre. As it is here though this dish still has a good amount of protein from the eggs and dairy. And the taste is great; I love it.

Cornucopia at home - Recipe Book
This recipe is from Cornucopia’s recipe book – just minus the lentils and with a little garam masala added in.

So I’ve mentioned a couple of times now the health benefits of tomatoes and mushrooms. I think this is first recipe here where I’ve used aubergines so I’m just going to point out what’s good about this fruit – yes, apparently it’s a fruit. Aubergines are low in calories but high in fibre and they have high levels of anti-oxidants, namely they are rich in chlorogenic acid and nasunin. You can find out more about those here.


ingredients for mushroom moussaka filling
Mushrooms, tomatoes, aubergines sprinkled with garam masala, potatoes, onion, garlic, cumin, cinnamon, oregano, bay leaves, salt and pepper
ingredients for gluten-free white sauce
Greek-style natural yoghurt, eggs, nutmeg, fresh mint, salt and pepper.

Mushroom Moussaka

Serves: Serves 6

Mushroom Moussaka


  • 14 medium-sized mushrooms, sliced
  • 4 large potatoes, sliced .5cm thickness
  • 2 medium-large aubergines, sliced 1cm thickness
  • garam masala
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2 tins (400g) peeled plum tomatoes
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 2 bay leaves
  • 500g Greek-style natural yoghurt
  • 3 eggs
  • 2 tablespoon fresh mint leaves, finely sliced
  • freshly grated nutmeg
  • salt & pepper


  1. Heat the oven to 200 C.
  2. Put the potato slices in a pan of water and bring to the boil. Boil for 10 minutes or until they have just started to become tender – you should be able to push a fork through a slice but the slice shouldn’t be so soft that it crumbles as you do so. Drain off the water, sprinkle a little salt over the potato and leave aside for later use.
  3. Put the aubergine slices in bowl pour over a couple of tablespoons of olive oil and mix around, then sprinkle over a little garam masala so that each slice has a little dusting of the spice mix. Put in a baking tin or tins (the more space between slices the more quickly they cook) and bake in the oven for about 20 minutes, turning the slices over halfway through. When done, take out and leave aside for later use. Reduce the oven temperature to 180 C.
  4. Heat a little olive oil in a deep frying pan. Add the onions and fry on high for a couple of minutes. Keep stirring to avoid burning.
  5. Add the mushrooms, garlic, oregano, salt and pepper. Stir around well. Keep stirring to avoid burning. You want to cook the mushrooms well to dry them out a little. This will take about 10 minutes, or longer if you have sliced them thickly.
  6. Add the tomatoes, cumin, cinnamon and bay leaves. Break up the tomatoes well so that there are no large lumps of tomato. I use a potato masher to do this but if you are using a non-stick pan be careful doing this as you can easily scrape the pan. Bring to boil and let boil until the tomato sauce has thickened. It should only take a couple of minutes. Reduce heat and leave to simmer for 10-15 minutes. When it’s done remove the bay leaves. Taste and adjust seasoning if necessary.
  7. Oil a large baking/pie dish with some olive oil. Pour in half of the tomato-mushroom sauce, layer with potato and then with some aubergine slices, then pour over the rest of the tomato-mushroom sauce and layer this again with the potato and then aubergine slices.
  8. For the white sauce: Crack 3 eggs into a large bowl, add the nutmeg, salt and pepper, and whisk. Stir in the yoghurt and mint.
  9. Pour the white sauce over the top layer of aubergines. Place in the middle of the oven and bake for 30 minutes or until the top has set and is turning brown.

boiling potato slices
Slice the potatoes thinly, about 1/2 cm thick.
aubergine slices ready for baking
Sprinkle garam masala over the aubergine slices, toss in a little olive oil and bake in a hot oven for 20 minutes or until turning golden brown on both sides.
Mushrooms and onions frying on high heat
Mushrooms contain a lot of water so I find it best to make sure they are well cooked before adding the tomatoes.
Making the mushroom-tomato sauce
Add the tomatoes, bring to the boil. Let the sauce thicken, reduce the heat and simmer for 12 – 15 minutes.
assembling the moussaka
Grease a baking dish with some olive oil. Pour in half the tomato-mushroom sauce, add a layer of potato slices, then a layer of aubergine slices, and repeat.
ingredients in a bowl
You’re supposed to beat the eggs before stirring in the yoghurt. If you beat them all together, as I did the first time I made it, you get a more liquid sauce which scrambles a little bit – but to be honest it’s still really good. So don’t worry if you do this.
mushroom moussaka pre-bake
Finally pour over the white sauce.
Slice of vegetarian moussaka with salad
Serve it with tasty, large green olives to give it a good-fat boost – and to make it an even yummier lunch.
gluten-free mushroom moussaka
Filling, delicious and healthy; gluten-free mushroom moussaka