Easy Skillet Veggie Super Batter Moussaka

This creative and delicious Mediterranean recipe was created by Kellyn Pappas of Orange County, CA using our Super Batter Adaptogen Mix. Takes about 75 minutes, serves 4-6.


3 diced garlic cloves

1 white onion sliced

1/2 cup shiitake mushrooms cubed

1 large zucchini cubed

2 medium eggplants cubed

1 Yukon potato

2 Roma tomatoes cubed

Tbsp of avocado oil

1/2 tsp oregano

1/2 tsp mint

Salt and pepper to taste

Fresh herbs to taste (basil, mint, cilantro, etc)

(Bechemel cream sauce)

1/2 tsp of cinnamon

1/2 tsp of nutmeg

2 tbsp of butter

1 pint of heavy cream

8 oz of grated Parmesan

3 tbsp of Super Batter Adaptogen Pancake & Waffle Mix

2 organic eggs


Submerge cubed eggplant in a bowl of salt water.

Heat butter in medium sized pot, medium heat, when it melts whisk in 1 tbsp of super batter until texture is consistent, slowly constantly whisk in half pint of cream, then 2 more tbsp of super batter followed by the other half pint of cream, nutmeg and cinnamon, until a gentle boil starts for 1 minute, then remove from heat and set aside.

Heat up avocado oil in large skillet, medium heat, add garlic and onion, cooked until onions are slightly transparent.

Add potato, cook for 2 minutes, drain eggplant and add along with zucchini, mushrooms, oregano, salt and pepper to taste, cover and cook for 5 minutes.

Add tomatoes and mint on top without stirring, cover and let cook for 5 minutes. Then stir all ingredients together and let cook for 5 more minutes.

Take the cream sauce, which should be slightly cooled, and whisk in 2 eggs and Parmesan cheese. Pour sauce evenly over vegetables, cover and let cook for approximately 10 minutes until the sauce puffs up and solidifies.

It will have a soufflé consistency, if you want to brown it more, pop it in the over for 10 minutes on 350 degrees.

Top with fresh herbs and enjoy.

Yum! If you have any photos or recipes you'd like to share, tag us on social media @eatsuperbatter or email us at info@superbatter.com.

With love from our kitchen to yours,

Ambika & James

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