The ultimate makeover: Moussaka
See this recipe step by step

The ultimate makeover: Moussaka

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs 5 mins

Freezable

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.
Try

MAKING IT HEALTHIER

A serving of classic moussaka contains 820 kcals, 58g fat (24g of which is sat fat) and 1.06g salt. My version contains 325 kcals, 15g fat (5g sat fat) and 0.65g salt.

PER SERVING

325 kcalories, protein 28g, carbohydrate 19g, fat 15 g, saturated fat 5g, fibre 6g, sugar 14g, salt 0.65 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

Results 21-37

  • Binder photo Michele Glas

    07 July 2011

    Michele Glas commented on this recipe

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

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  • Binder photo foodfreak

    09 July 2011

    foodfreak rated and commented on this recipe

    5 stars

    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.

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  • Binder photo kalika

    08 October 2011

    kalika rated and commented on this recipe

    4 stars

    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.

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  • Binder photo cakegirl20

    21 December 2011

    cakegirl20 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo mi4ence

    18 March 2012

    mi4ence rated this recipe

    5 stars

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  • Binder photo Cennyn Pedr

    02 May 2012

    Cennyn Pedr commented on this recipe

    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.

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  • Binder photo Cennyn Pedr

    02 May 2012

    Cennyn Pedr rated and commented on this recipe

    5 stars

    5 stars by the way!

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  • Binder photo Mistmoon

    07 June 2012

    Mistmoon commented on this recipe

    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

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  • Binder photo Suzi

    15 June 2012

    Suzi rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Carol Tansley

    31 August 2012

    Carol Tansley rated and commented on this recipe

    5 stars

    My boyfriend is Greek and he absolutely loves this! I followed the recipe exactly and it turned out beautifully.

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  • Binder photo lin_dauer

    02 September 2012

    lin_dauer commented on this recipe

    Absolutely gorgeous, I added a couple of bay leaves to the mince as it was cooking and it added another dimension. I agree that the mince only needs half an hour - 50 mins dries it out too much!

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  • Binder photo cowen84

    14 September 2012

    cowen84 rated and commented on this recipe

    5 stars

    Made this last night for my moussaka loving friend, and it went down a treat. Cooked the beef mix for an hour as stated, and used mixed spice as didnt have any all spice - still tasted delicious however. Loved the yoghurty topping too. Check out my baking blog http://bumblebakery.blogspot.co.uk/

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  • Binder photo Dani

    04 November 2012

    Dani commented on this recipe

    I found this recipe very tasty, though actually added double the amount of spice, including nutmeg. I only had one large Aubergine, but think 2 would have been better - I don't think I would have needed 3. Though I rather liked the topping, it ended up like a really light omlette or suffle. Odd and not what I was expecting but it was tasty, nonetheless.

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  • Binder photo Feebee

    07 November 2012

    Feebee rated and commented on this recipe

    4 stars

    Really enjoyed this one was worth the time it took. The Greek yogurt layer is nice I reduced the amount though so it wasnt too thick a layer. The meat sauce was really nice, I cooked the meat sauce for about 35mins as I felt it would be too dry if left for too long. Give this one a try if your looking for a healthy choice, I'm sure I ll be doing this one again !!

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  • Binder photo Mama Charp

    15 January 2013

    Mama Charp commented on this recipe

    I used low fat creme fraiche combined with fat free yoghurt (rather than 2% fat yoghurt)... Tasted great. My aubergine slices took 15 mind to bake (used fry light spray to grease pan). I fast cookef the meat mixture uncovered in a wok for less time than stated. The whole dish then only took 20mins to bake in oven. Don't be out off by long times listed in this recipe, they are overkill. I didn't think there was enough meat mixture for two layers. So mine was one layer of meat and one layer aubergines with white topping directly on top of aubergines. Worked fine. I added diced celery when I added the carrot and I added a teaspoon of garlic salt to the meat mixture toward the end.

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  • Binder photo Mama Charp

    16 January 2013

    Mama Charp rated and commented on this recipe

    4 stars

    I forgot to rate it: 4 out of 5- great taste, timings were misleading. I also thought that as described (due to timings) it didnt seem like an easy recipe...but in reality it is. In short, a great recipe but let down slightly by the description which makes it seem more effort than it is.

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  • Binder photo Denise

    16 May 2013

    Denise rated and commented on this recipe

    5 stars

    Gawjus! - reduced the cooking time to half an hour for both on the hob and in the oven and cinnamon to a half teaspoon as per the other comments on here - I didn't have any cornflour so omitted it from the topping and used grated cheddar instead of parmesan. Was absolutely delicious served with a onion and radish salad and chilli pita crisps (recipe on here).

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs 5 mins

Freezable

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

TO SERVE

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PER SERVING

325 kcalories, protein 28g, carbohydrate 19g, fat 15 g, saturated fat 5g, fibre 6g, sugar 14g, salt 0.65 g

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