Must-make moussaka

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Good Food

13 ratings

Recipe by Good Food

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Tested

1. Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
2. Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Making it perfect

Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Per Serving

342 kcalories, protein 41g, carbohydrate 25g, fat 9 g, saturated fat 4g, fibre 4g, salt 0.97 g

Latest comments and suggestions

Results 1-20

• missbosslady

  31 October 2007

  missbosslady commented on this recipe

  This is without doubt the tastiest and easiest recipe for moussaka I have ever come across. My family loved it. As a side dish to this recipe, I toasted some wholemeal pitta breads, cut them into strips, and used them to dip into a green olive pate. Wonderful.

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• Tomski

  14 November 2007

  Tomski rated and commented on this recipe

  

  This is very tasty and very easy to make. I have made it twice and not sure about cooking the aubergines in this way - mine were quite soggy the first time and a bit hard the second time! Would love to have a suggestion for and alternative to aubergine.

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• Charlie

  10 January 2008

  Charlie rated and commented on this recipe

  

  Wonderful recipe. I made this last night for my husband and I and it was fantastic. It was very easy and quick and the taste was great. I will definitely be making this again. Thank you!

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• Efi

  15 January 2008

  Efi commented on this recipe

  In response to the above comment, when cooking the traditional version of this dish, I slice the aubergines, drizzle some olive oil on top and then roast them in the oven for about 10 minutes (200 degrees). Once out of the oven I place them on kitchen paper until most of the oil is absorbed. This is a very tasty and easy recipe. I like to serve this with some Greek salad on the side.

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• Rog

  19 February 2008

  Rog rated and commented on this recipe

  

  This is a great recipe!

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• Dani

  02 March 2008

  Dani commented on this recipe

  I made this for lunch today for Mother's Day and it's absolutely delicious. I made a mistake and bought creme fraiche instead of Greek yoghurt but it was fine. There's quite a lot left over after serving three of us. I'll definately make it again.

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• Dani

  02 March 2008

  Dani rated and commented on this recipe

  

  Whoops forgot to rate, I give it a 5!

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• recipes

  10 March 2008

  recipes rated and commented on this recipe

  

  Loved this - definitely the best moussaka recipe I've tried, even liked my aubergine-hating husband. I griddled the aubergine slices rather than microwaving them.

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• Favourites

  09 April 2008

  Favourites commented on this recipe

  Can you make a succesful Mousakka with chicken?

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• Mrs B

  12 April 2008

  Mrs B rated and commented on this recipe

  

  Made this for tea tonight and was told that I had to make it again! Next time I do this I will do the aubergines in the oven because doing them in the microwave made them too soggy and difficult to slice. Very easy recipe and a great taste.

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• Squishyfishy

  23 April 2008

  Squishyfishy rated and commented on this recipe

  

  This is a great recipe, really easy to make and very tasty. I like to add an onion to the mince for a bit of extra flavour. Not normally an Aubergine fan but this is fab. Liked the Aubergine roasted in the oven better than done in the microwave.

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• bubblefish

  14 May 2008

  bubblefish commented on this recipe

  We really enjoyed this, but next time, I'd cut my aubergine thinner. Also, I think it'd be great with mushrooms in the mince.

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• bubblefish

  14 May 2008

  bubblefish rated and commented on this recipe

  

  Forgot to rate!

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• Marieken

  19 May 2008

  Marieken rated and commented on this recipe

  

  Love it! Added a cinnamon stick to the tomato sauce and I sometimes add more herbs (different every time, garlic, thyme or oregano), since i use plain tomato. I also prefer the aubergine griddled, and allthough it works from the microwave, turned a bit soggy and sadlooking indeed. Last time I got away with boiling the aubergine slices shortly and leaving the whole dish in the oven (fan 175C) instead of the grill (everything to escape having to using more grease on those spongy aubergines... ;)

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• Marieken

  19 May 2008

  Marieken commented on this recipe

  Oh and I forgot, best tip, even better with minced lamb!

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• anne

  10 June 2008

  anne rated and commented on this recipe

  

  The whole family enjoyed this dish, including my 8yr old. I roasted the aubergines for 10mins as was suggested instead of microwaving them and i also added some ground cinnamon. Will definatley do this again.

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• chris

  18 June 2008

  chris commented on this recipe

  fantastic dish......cooked this for all my friends one night! 9 out of 10 loved it. And it was easy to make for a big group as it browns just as easy in the oven so i could make 2 of them. Nicer with lamb mince and def agree with above comments to roast the aubergines.served with fresh crusty bread and feta cheese salad...yum

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• chris

  18 June 2008

  chris rated and commented on this recipe

  

  forgot to rate it

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• Jos

  19 June 2008

  Jos rated and commented on this recipe

  

  easy to prepare and we absolutely loved it.. even my 2yr old ate a second serving. thanks a lot.

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• Winks

  01 July 2008

  Winks commented on this recipe

  This recipe certainly lived up to its easy billing. A great dish, but I might add a little cinnamon next time round.

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Ingredients

• 500g pack lean minced beef
• 1 large aubergine
• 150g pot 0% Greek yogurt
• 1 egg , beaten
• 3 tbsp parmesan , finely grated
• 400g can chopped tomatoes with garlic and herbs
• 4 tbsp sun-dried tomato purée
• 400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• 500g pack lean minced beef
• 1 large aubergine
• 150g pot 0% Greek yogurt
• 1 egg , beaten
• 3 tbsp parmesan , finely grated
• 400g can chopped tomatoes with garlic and herbs
• 4 tbsp sun-dried tomato purée
• 400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

Per Serving

342 kcalories, protein 41g, carbohydrate 25g, fat 9 g, saturated fat 4g, fibre 4g, salt 0.97 g

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