The ultimate makeover: Moussaka

The ultimate makeover: Moussaka

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(30 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs, 5 mins

Skill level

Moderately easy

Servings

Serves 6

A light and healthy, but rich-tasting Greek-style dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
325
protein
28g
carbs
19g
fat
15g
saturates
5g
fibre
6g
sugar
14g
salt
0.65g

Ingredients

  • 2½ tbsp olive oil
  • 1 onion, chopped
  • 2 plump garlic cloves, finely chopped
  • 2 large carrots (350g total weight), diced
  • 450g 5% fat minced beef
  • 100ml white wine
  • 1 tsp ground cinnamon, plus extra
  • ¼ tsp ground allspice
  • 400g can plum tomatoes
  • 2 tbsp tomato purée
  • 1 heaped tbsp chopped oregano leaves
  • 2 good handfuls chopped flat-leaf parsley, plus extra to garnish
  • 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
  • 1 tbsp lemon juice

For the topping

  • 2 eggs
  • 1 tbsp cornflour
  • 300g 2% Greek yogurt
  • 50g parmesan, grated

To serve

  • halved cherry tomatoes and thinly sliced red onion and rocket salad

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Method

  1. Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
  2. While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
  3. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
  4. Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Recipe from Good Food magazine, May 2009

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Comments

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eeppee's picture
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I made this today following the google chrome app so didn't see any ratings or comments beforehand - however, I wish I had because the times are all wrong for this.

It ended up almost black on top and not very appetising. I didn't leave the meat in the pan for 50 mins - and only had it in the oven for 45 mins!

I'll try it again but next time I'll do 15 mins (after browning) and 30 mins in the oven (at the most)

Apart from the top being dry and sponge-like, it was quite nice.

mdthesaturdays2's picture

Hi is it possible to do with lamb instead and without the topping as i am allergic to yogurt? I know it would be more unhealthy though

cennynpedr's picture
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5 stars by the way!

cennynpedr's picture
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Thought this was really lovely. I've made it for family and friends twice since! Can this be frozen with the topping on it though? i want to make a big batch soon but don't want to ruin it.

cakegirl20's picture
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This made a pretty decent dinner. I love lamb, but find it too expensive generally and I prefer to cook healthily when I can. I would suggest cooking the mince and everything in the pot for as long as you can stand (1.5 to 2 h, topping up with a little water when needed) as it really does improve the flavour and texture of the meat sauce. It really doesn't require that long in the oven though. Mine was very well cooked after 30 mins. A little low fat feta crumbled into the topping before going in made it extra tasty. I will be cooking this again.

kalikabali's picture
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Just made this today. With lamb instead of beef, and rice wine instead of white wine. Also, added 100 g of cottage cheese to the yoghurt topping. Absolutely delecious.

dhania's picture
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This was pretty good, especially the way the eggplant slices are treated (nice texture, as opposed to traditionally oil-soaked slices). I did use 50 % ground lamb, though (my Turkish butcher makes mince with 50% beef, 50& lamb) because it does add to the flavour of the dish. And I used basil tomato passata, 500 ml, instead of tinned tomatoes and wine, since I had that at hand. A keeper, will definitely make this again.

michele37's picture

being a veggie I made it with quorn, even lower in fat and quicker to cok

cajohn's picture

I toast My Aubergine.
Taste great. Toast on longest setting twice.

You can even use tosted aubergine in place of bread just put any topping you like as in a sandwich with nearly 1/5 the calories of bread or less.

chris210's picture
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I might be able to adapt this into my ultimate makeover, but was not overly impressed by this recipie. My search continues.

mswood's picture
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This was yummy but I changed it slightly. I added some chilli and made the topping with quark, Greek yoghurt, feta cheese, parmesan and the eggs (not as healthy any more though, but very very tasty). I only cooked it around 30 minutes and I always grill aubergines, it's quicker.

di21380's picture
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This was great very tasty. Agree you don't have to cook the meat for 50 minutes and I used 0%Greek Yogurt

I've never made moussaka before as we have celiac in the family and the flour in the white sauce has kept it off the menu. Now it is firmly back on and I will definitely be making it again.

tpcornet12's picture
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A really lovely and light moussaka. I found 2 medium aubergines was plenty for one layer and also I used 3 eggs in the topping. A great meal if you have some time on your hands.

jackiepiggy's picture
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Yummy! Cooked the meat for only 1/2 an hour while the aubergine cooked and then the whole thing for about 50 mins - still turned out perfectly! A big hit!

gillygomper's picture

Tried to find a tasty moussaka recipe for ages without sucess . i usually use potatoes saying i dont really like aubergines but this recipe proved me wrong DELLICIOUS!

kaff_mca's picture
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This recipe had a great tast and was well worth the wait. I found I needed to add a little more liquid to the sauce. When I do it again I'll reduce the cooking time though, I don't think the meat needs 50 mins.

silnarnin's picture
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Great taste, and easy to do. I just think that you'll need more meat to serve 6 people, and it doesn't really take 50 minutes to cook the meat. A success!

efuahoshiko's picture
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Even my 2-and-a-half year old and my 14 month old twins thought this was delicious. We loved the cinnamon. The long preparation time was worth the wait - though the dish didn't last long once it was on the plates. I steam-fried the aubergines to make them extra melty.

kirstienic's picture
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I am failry health conscious so I do tend to try the recipes in this series and am usually pleased with the results, but this was quite disappointing. The sauce seemed quite dry and the topping, rather than bubbling just went brown and crisp - didn't look very appetising! It also took a long time to cook, though if I was doing it again, I would cook the sauce for more like half an hour and the final bake for about the same. It did taste ok in the end, but it's not likely to be one I'll make again,

cazswan's picture
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It was nice, but took soooooooo long to cook. There are other reasonably healthy moussaka (with beef) recipes that don't take as long (my favourite is the must-cook-moussaka also on this website). Also, I would halve the quantity of cinnamon - it was too strong for me and that was without sprinkling any on top.

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