Funghi and grilled vegetable moussaka with red ricotta glaze


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Moussaka is a staple served in tavernas and prepared in homes throughout Greece. The wild mushrooms add a touch of elegance and the grilled vegetables a light smoky flavour that works so well when paired together. A fresh well dressed green salad makes a great accompaniment.


  • 400 g potatoes, peeled and cut into 1 cm thick slices
  • 3 aubergines, cut into 1 cm thick slices
  • 3


Heat a ridged grill pan and, when smoking, brush the potatoes, aubergines, peppers and courgettes with a little olive oil, then grill for 8-10 minutes until tender and lightly charred all over. Season well and set aside.

Heat the remaining olive oil in a pan, add the onion, garlic, oregano, mushrooms and raisins and cook over a moderate heat for 4-5 minutes before adding the chopped tom