Jamie Oliver Vegetarian Moussaka Recipe

There’s something about the smell of cinnamon in a savoury dish that always catches me off guard. It reminds me of my grandmother’s flat, where she’d mix sweet spices into slow-cooked meat stews and let the windows fog up with warmth and tomatoey perfume. This vegetarian moussaka gives me a hit of that nostalgia — minus the lamb, and frankly, I don’t miss it.

The first time I made it, I was trying to impress someone. I burnt the aubergines, forgot to salt the sauce, and served it way too soon — it slid all over the plate like lasagne on a waterslide. But you live, you learn, and you eventually nail the layering. Now, it’s one of those recipes I save for lazy Sundays or when I need to feed a group and want the house to smell like effort and love.

Also… don’t make this when you’re in a rush. It’s not fast. It is worth it.

Why You’ll Love It

• Deep, earthy flavours that honestly taste like they took all day
• Feta topping is creamy, salty, and kinda addictive
• Leftovers? Even better the next day. Proper cozy lunch.
• No meat, but totally filling — even your cousin who “needs protein” will be fine
• Customisable — courgette instead of aubergine? Go on then.
• It makes your kitchen smell incredible. Like, neighbours-peeking-over-the-fence good.

Ingredients

• 20g dried porcini mushrooms
• 2 medium onions
• 8 garlic cloves
• Olive oil
• ½ cinnamon stick
• 30g fresh oregano (or 2 tsp dried if that’s what you’ve got)
• 2 tbsp red wine vinegar
• 2 large aubergines (about 400g each)
• 1kg potatoes (waxy ones work best)
• 2 x 400g tins plum tomatoes
• 200g feta cheese
• 2 large eggs
• 300ml semi-skimmed milk
• Whole nutmeg, for grating (or ¼ tsp ground if needed)
• Sea salt & black pepper

How to Make It

First things first: soak those mushrooms

Pour 300ml of boiling water over your dried porcini and let them sit. This’ll turn into a dark, brothy liquid full of flavour — don’t throw it out!

Soften your onions slowly

Slice up the onions and garlic. In a big pan, heat 2 tbsp olive oil and the cinnamon stick. After a minute, add the onions and garlic, followed by the oregano and vinegar. Cover and let it cook low and slow for 20 minutes. Stir now and then — we’re not trying to brown, just soften and sweeten.

Grill the aubergines like you mean it

Slice aubergines lengthways, about 1cm thick. Heat a griddle or frying pan and char them in batches. You want nice grill lines and a bit of a smoky edge. No oil needed here — just patience and space.

Time for tomatoes and taters

Scrub and slice the potatoes thin (just under ½cm). Add them to the onion pan along with that mushroom soaking liquid (but not the mushrooms yet). Then crush in your tinned tomatoes with your hands (fun and messy), and fill one tin with water and pour that in too. Let it simmer for 50 minutes. Lid on, medium heat, stir occasionally. Take the lid off for the last 5–10 mins to thicken it up.

Whiz the topping

Blend the soaked mushrooms, half the feta, eggs, milk, and a good grating of nutmeg. It should be creamy and pourable. Season lightly.

Build it up

Preheat the oven to 200°C (400°F). Spoon half the saucy mix into a baking dish (25x35cm-ish), layer on half the aubergines, drizzle over some creamy topping. Repeat. Finish with the rest of the creamy topping and crumble over the remaining feta.

Bake and bubble

Cover with foil and bake for 50 minutes. Take the foil off for the last 15 to get that golden, bubbly top. Then (and this is important) let it rest for 15 minutes before slicing. It’ll hold better and taste even richer.

Common Mistakes and How to Dodge Them

My aubergines turned to mush.
You probably overcooked them before layering. Char just until soft and striped, not floppy.

The sauce was watery.
Gotta let it simmer uncovered at the end. Also, don’t skip the potato step — they soak up some of the liquid.

Topping curdled.
Blend it well and don’t crank the oven too high. Covering for most of the bake helps keep it smooth.

It tasted bland.
Season each layer as you go. Tomatoes, potato sauce, and topping all need a bit of salt love.

Storage and Reheating

• Fridge: Keeps 3–4 days. Cover well.
• Freezer: Absolutely. Slice into portions and wrap tightly. Lasts up to 3 months.
• Microwave: Works, but the topping can go a bit soft.
• Oven (preferred): Reheat at 180°C for about 20 mins, covered with foil. Uncover at the end if you want a fresh crust.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble it fully, then refrigerate and bake when ready. Add 10 minutes to the bake time if it’s going in cold.

Can I use a different cheese?
Totally. Halloumi, goat’s cheese, even ricotta if you’re in a pinch. Just taste as you go — some are saltier than others.

Is it kid-friendly?
Surprisingly, yes. Just maybe go light on the cinnamon if they’re picky.

Can I make it vegan?
Yep. Use plant milk, skip the eggs, and blend in soaked cashews or silken tofu with lemon juice and nutritional yeast for the topping.

Nutrition Facts (Per Serving):

• Calories: ~480 kcal
• Fat: 25g
• Carbs: 40g
• Protein: 18g
• Sodium: Moderate — depends on the feta
• Sugar: ~9g (mostly from the tomatoes and onions)