Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Potato moussaka

A hear­ty, fil­ling and soot­hing dish that can be per­fect­ly com­ple­men­ted by a green salad. It also works well if the­re are pota­toes left over from the day before. 

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Ingre­di­ents for 4 to 6 servings: 

For the vegetables: 

  • 2 medi­um-sized egg­plants, cut into 1 cm thick slices
  • 2 lar­ge zuc­chi­ni, cut into 1 cm thick slices
  • 3 medi­um toma­toes, cut into 1cm thick slices 

For the pota­to layer: 

For the toma­to sauce: 

  • 250 g small sli­ced mushrooms
  • 55 g diced onions
  • 35 g chop­ped sun-dried toma­toes (wit­hout oil and salt) 
  • 70 g fine­ly chop­ped celery
  • 3 min­ced gar­lic cloves
  • 2 cups fresh diced tomatoes
  • 1 tsp fresh or 1/2 tsp dried thy­me
  • 2 tsp fresh or 1/2 tsp dried ore­ga­no
  • 1/4 tsp Chi­li flakes
  • 1/4 to 1/2 tsp sea-salt (optio­nal)


Pre­heat the oven to 200 °C and line a bak­ing tray with bak­ing paper. 

Lay the egg­plant and zuc­chi­ni sli­ces side by side on the tray and bake for 15 to 20 minutes. 

In the mean­ti­me, steam the pota­toes in a pot with a steam­er insert for 20 to 25 minu­tes until soft. Place in a bowl with the gar­lic and oni­on pow­der, mash and stir until smooth. 

To make the sau­ce, in a non­stick cera­mic skil­let, heat the mush­rooms, oni­ons, toma­toes, cele­ry, and gar­lic for 5 to 8 minu­tes, until the mush­rooms are soft and light­ly brow­ned. Add the sun-dried toma­toes and spi­ces and (if using) also the sea salt. Redu­ce heat and sim­mer until sau­ce has thi­c­ke­ned, 10 to 12 minutes. 

Line the bot­tom of a medi­um-sized lasa­gna dish with a lay­er of egg­plant and zuc­chi­ni, slight­ly over­lap­ping. The next lay­er is half the pota­to mix­tu­re and half the toma­to sau­ce. Now the­re is ano­ther lay­er of zuc­chi­ni and egg­plant sli­ces, top­ped with toma­to sau­ce and final­ly the remai­ning pota­to mix­tu­re. Final­ly, top the who­le thing with some raw toma­to and egg­plant sli­ces. Bake for 30 to 35 minu­tes until the top is slight­ly brow­ned. Allow to cool for 10 to 15 minu­tes befo­re serving. 

Bon appe­tit!


Pho­tos: Maar­ja Urb

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Picture of Astrid Späth
Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
Celery juice male


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