Vegetable Musakka (Sebzeli Musakka)

This dish is surprisingly tasty and wonderfully delicious. I have cooked different versions of mousakka on a number of occassions, but none as easy as this one. Since cooking this, it has become a regular favourite on our dinner table.


Vegetable Musakka
  • 2 potatoes
  • 2 zucchinis
  • 2 eggplants
  • Vegetable oil for frying
  • Cheddar cheese for topping (around 1 cup)

For minced meat mixture:

  • 150g ground beef
  • 1 onion
  • 1 tomato
  • 2-3 green capsicums
  • 1 clove of garlic
  • 1 tsp of tomato paste
  • Vegetable oil for frying
  • 200mL of water
  • Salt and pepper, to taste


  1. Preheat oven to 200-degrees.
  2. Peel the potatoes. Cut in half and then slice to make a moon shape.
  3. Wash the eggplants and cut the same way as the potatoes.
  4. Wash and slice the zucchinis.
  5. Fry all vegetables in oil until almost cooked and lay flat on paper towel to allow to cool.
  6. Dice the tomato, onion and green peppers. Fry the onion in pan until soft and add tomato and capsicums. Fry for a further 1 minute.
  7. Drain off any liquid and add the ground beef to the pan. Fry until browned.
  8. Add the tomato paste and season with salt and pepper. Cook for a further 3-4 minutes.
  9. Add the water and cook gently over medium heat for 5 minutes (or until the water has evaporated), stirring occassionally.
  10. Arrange the vegetables in a baking dish (per photo. Howeverm if you’re feeling lazy, you can simply lay the vegetables in a dish, it will still work). Top with the ground beef mixture and cover with grated cheese.
  11. Cook in 200-deg oven until brown.