This keto moussaka recipe has layers of roasted vegetable in a herb tomato sauce, topped with a creamy yogurt topping. It's a hearty low carb eggplant dinner for the family to enjoy.
I love moussaka as it combines all my love of vegetables, cheese and creamy yoghurt together.! There are many versions of moussaka but this one roasts the vegetables first giving it a lovely taste. I also love the "bite" of the feta cheese on top.
Making a keto moussaka
A moussaka can take time to make and is a dish to make when you are not in a rush. You can shorten the cooking time by preparing the vegetables ahead of cooking.
I've kept this moussaka vegetarian purely because I don't eat meat and the Chief Taster does not eat red meat. For the meat eaters, make this low carb moussaka heartier by adding a layer of cooked minced lamb or beef.
The recipe card says to roast the eggplant slices as I find it uses less oil. Eggplant are like sponges with oil! In the photos above I cooked the eggplant slices in a cast iron skillet. Either way, ensure your eggplant slices are cooked before assembly.
More low carb eggplant recipes
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Roasted Vegetable Moussaka
- 2 eggplants
- 3 teaspoons salt
- 2 zucchini sliced
- 1 red onion sliced
- 2 red peppers
- 2 cloves garlic sliced
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 14 oz chopped tomatoes tinned
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teapoon black pepper
- 2 medium eggs
- 300 ml Greek yogurt
- 2 oz Feta cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cut the eggplant into slices, about 5mm thick. Place them in a colander, and sprinkle with the 3 tablespoons of salt. Leave for 30 minutes to release the bitter juices and rinse under cold water. Pat dry with kitchen paper.
- Preheat the oven to 220C/425F degrees.
- Place the sliced eggplant, zucchini, onions, peppers and garlic in a roasting tin (will probably require two tins for this).
- Drizzle the olive oil over the vegetable. Season with the thyme, salt and pepper.
- Roast in the oven for 30-35 minutes, turning half-way through cooking, until golden brown and tender. When the vegetables are cooked, reduce the oven temperature to 180C/350F degrees.
- In a small bowl, beat the eggs and yogurt. Season with the salt and pepper.
- Put half the roasted vegetable slices in a layer in a large ovenproof dish. Spoon the tinned chopped tomatoes over and season with the oregano, salt and pepper. Repeat the layers.
- Pour the yoghurt mixture over the vegetable layers and crumble the Feta cheese on top. Bake in the oven for 35-40 minutes until golden brown.