Aubergine Moussaka in a Tomato & Mushroom Sauce

Serves: 4-6. Prep & Cooking Time: 40-50 minutes


  • 4-5 medium-sized aubergines (500-600g)
  • 1 medium onion (green tops can be used)
  • 100-200g mushrooms
  • large handful of parsley or basil
  • 3-4 cloves garlic

From the cupboard:

  • cooking oil
  • 2 tins tomatoes
  • 2 teaspoons paprika
  • salt


  1. Peel the aubergines and slice them into 1 inch slices. Season with salt and set them aside to to drain.
  2. Meanwhile, make the tomato sauce. Stir-fry finely chopped onion and mushrooms. Season with paprika and keep stirring for about a minute. Add the tomatoes and leave to simmer for 10-15 minutes. If the sauce is too thick, add a little bit of water. Just before it’s ready add the crushed garlic and finely chopped parsley.
  3. Preheat a grill pan and grill the aubergine slices for a minute or two each side. In a baking tray alternate one later of aubergine, one layer of tomato sauce.
  4. Bake in a preheated for 15-20 mins.
  5. Sprinkle with feta cheese and fresh parsley.

Recipe and image by Pavlina.