Moussaka with Rice

This moussaka swaps out the traditional ground meat for a seasoned rice and tomato filling, making it fully vegetarian. Layers of fried eggplant rounds, fried potato rounds, and a rice mixture simmered with canned tomatoes, garlic, and onion get stacked in a casserole and topped with a white sauce before baking.

The white sauce goes dairy-free too: ghee and flour make the roux, then soy milk replaces the usual whole milk or cream. A pinch of nutmeg in the béchamel is traditional Greek, and it adds a warm, almost sweet note that bridges the creamy sauce and the savory vegetable layers below.

Whole allspice berries spaced across the top before the sauce goes on add pops of warm, clove-like spice that hit differently in every bite. It’s a distinctly Middle Eastern touch that connects this moussaka to the dish’s broader Mediterranean roots.

Kitchen Tips

• Soak the eggplant slices in salted water before frying. This draws out bitterness and excess moisture so they fry crispier
• Soak the rice for 30 minutes before cooking. This reduces cooking time and gives more even, fluffy grains
• Fry the eggplant until just barely golden. They continue cooking during the 30-minute bake
• The white sauce should coat a spoon but still pour. Too thick and it won’t spread over the layers

Variations

• Use regular milk and butter instead of soy milk and ghee for a non-vegan version
• Add a layer of crumbled feta between the eggplant and rice for a saltier, more traditional Greek flavor
• Stir ground cinnamon into the rice mixture for a warmer, more aromatic filling