June 7, 2020 Dinner In The SKy

A different Greek Moussaka

Our famous recipie

Moussaka is one of the most popular Greek dishes but has many different versions within Greece but also in other countries in the Balkans and the Middle East.

Our Chef Sophia Vourou presents a vegan version which is included in our 2021 Dinner in the Sky menu.

For 8 people
Preparation time 45 min
Baking time 45 min


  • 5-6 eggplants (medium size)
  • 5-6 zucchini (medium size)
  • 5-6 big pilled potatoes

For the mince

  • 1 kilo mince of soya
  • 2 big chopped onions
  • ½ teaspoon garlic
  • 3 tablespoon tomato paste
  • 1 tomato cut in cubes
  • ½ teaspoon cinnamon
  • 3 pieces of allspice
  • a pinch of sugar
  • ½ cup red wine
  • olive oil
  • salt and pepper

For the creamy white sauce

  • 1 ½ L almond milk
  • 150 gr flour
  • 150 gr butter
  • 2 eggs
  • 2-3 pinches of nutmeg
  • 300gr grated regato cheese
  • salt and pepper

Step 1

Put the mince of soya in a bowl with 2 glasses of hot water for 20 minutes. In a large saucepan, on a medium heat, add 1 tablespoon olive oil and the onions. Brown for 2 minutes and add the drained soya mince. Add garlic, cinnamon, allspices, salt and pepper and cook for 1 more minute. Add the wine and allow it to simmer. Add the tomato paste, tomato cubes and sugar. Allow the sauce to simmer uncovered for 15 minutes so that excess liquid can evaporate.

Step 2

Cut in slices the eggplant, the zucchini and the potatoes into ½ inches. Salt them and place them in the oven for 20 minutes in 180 °C

Step 3

In a saucepan melt the butter over low heat, using a whisk. Add flour and whisk continuously to make a smooth paste. Add warmed almond milk to mixture and whisk continuously again. Simmer over low heat until it curdled a bit, but does not boil! Remove for the heat and stir in the beaten eggs, the nutmeg, salt and pepper. Return to heat and stir for 1 more minute. Remove from heat and add 100gr cheese.

Step 4

Put the potatoes in a baking tray. Cover them with a layer of eggplant and zucchini slices. Add the mince of soya and sprinkle with 100gr of cheese. Top with another layer of eggplant, zucchini slices and the rest of the cheese. Pour the white creamy sauce and bake in a 180°C oven for 45 minutes or until the sauce gets a nice golden brown color. Wait for 15–20 minutes before slicing and serving.

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