Montreal-born and bred Robin Filteau Boucher (aka "Robin des Chefs!") is the executive chef at Gypsy Bali and Gypsy Montreal. A graduate of the ITHQ, the man who has been dubbed a specialist of “comfort food for travellers” perfected his skills at a two-Michelin-star restaurant in Burgundy and in several iconic establishments of his hometown (most notably Restaurant Hà). He was also featured on Radio-Canada’s series Les chefs!


45 minutes
4 servings
30 minutes


  • For the tomato sauce
  • 1 can (500 g) of peeled tomatoes
  • 1 large yellow onion, diced
  • 2 cloves of garlic, finely chopped
  • Sugar (100 g)
  • Salt (two pinches)
  • For the moussaka
  • 2 egg plants
  • 2 zucchinis
  • Oikos Greek yogurt (plain, 2%) (250 ml)
  • Olive oil (100 ml)
  • Parmesan
  • A bunch of basil
  • Herbs to taste
  • Salt & pepper

Preparation steps

  • Preheat oven to 350 °F

  • Prepare the tomato sauce: In a saucepan over medium heat, sauté the onions and garlic in the olive oil. Once the onions are translucent, add the tomatoes, sugar and salt. Simmer forCut eggplant and zucchini into thin slices. Season each slice with salt and pepper. Set aside. 30 minutes and stir occasionally. Set aside.

  • Place the eggplant and zucchini in layers in a baking dish. For each layer of vegetables (one layer including one row of eggplant and one row of zucchini), brush with tomato sauce and add Parmesan cheese and a few basil leaves. Repeat until the vegetables are all in the baking dish.

  • Put the dish in the oven for 30 minutes. Remove and let stand.

  • Add the Oikos yogurt on top of the moussaka and sprinkle with your choice of herbs (oregano).

  • Serve warm or cold.

  • Enjoy!