Must-make moussaka

Must-make moussaka

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(71 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
An easy version of the classic Greek dish moussaka, cheesy and comforting...

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat9g
  • saturates4g
  • carbs25g
  • sugars6g
  • fibre4g
  • protein41g
  • salt0.97g
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Ingredients

  • 500g pack lean minced beef
  • 1 large aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 150g pot 0% Greek yogurt
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp Parmesan, finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 400g can chopped tomato with garlic and herbs

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp sun-dried tomato purée
  • 400g leftover boiled potato (or 350g/12oz uncooked weight boiled)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  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.

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Comments, questions and tips

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Comments (91)

robertandalison's picture
4

Great moussaka recipe. I sliced the potatoes and layered them too. And I added a bit of feta cheese. If you don't like aubergine, you could just use slices of potato.

pinkknightrider's picture

Not sure what i did wrong. My white sauce was quite sour tasting and seemed to curdle. Any tips would be appreciated.

loopylinny's picture
5

I made this with a few of the improvements suggested; lamb mince rather than beef, Aubergine oven baked rather than microwaved and a few extra herbs and cinnamon added to the lamb mix. I also cooked the whole thing in the oven for 30 mins rather than grilling. It was fantastic I'll definitely be making it again

tharsi03's picture
5

Wonderful recipe. Quick and easy. The aubergines come out better if sliced 1 cm thick and then microwaved. I also added chopped flat leaf parsley, cinnamon and nutmeg and it tasted great!

stevieewatson's picture
4

A really easy Moussaka recipe and very tasty. Most moussaka recipes are very complex and time consuming. This is very quick and delish. I used lamb mince however, cant make moussaka with beef!!

nwk1989's picture
4

Just cooked it, turned out very nicely. The aubergine was a little bit soggy which was my only fault with an otherwise tasty dish!

donnadrew's picture
5

Best moussaka we have ever had - including 'specialities' in Greece!!
I fried an onion & added garlic & a large teaspoon of cinnamon, before adding my minced cooked lamb from the Sunday Roast. I also baked my aubergine slices & doubled up the egg sauce topping, before baking in the oven on 180 for 30 mins. Blimmin' Gorgeous!!!

adzrid's picture
4

my 13 year old son James, made this for me on Mothers Day. It was delicious. He used passata instead of the tomatoes as he doesn't like the lumps. It will be made quite often, as it was so easy and quick to make.

alanjns's picture
4

Made this for our evening meal today served with a crisp, green salad. It was nice, but I definitely think it would have been better with lamb. I added an onion and mushrooms to the mince and a smattering of basil and oregano. The sauce topping was surprisingly good, but I would add more cheese next time and maybe sprinkle some on top. I sliced my aubergine first and then microwaved the slices in batches for a couple of minutes. They were not at all soggy. All in all, an easy to make meal and I will make it again.

sofeebe's picture
5

Made this on Sunday for me and my partner. Was absolutely gorgeous.
I fried off some garlic and onions and blended them in with the tomatoes. I also oven roasted the aubergine, still went soggy but I didn't mind. Also left out the cheese as it's 'callorific!' (and expensive!)
Would definitely make over and over again.

laprofesoragorda's picture

I just made a modified version of this great recipe and it worked out beautifully. I followed an earlier suggestion and grilled the aubergine - pricked it and cooked it at 200 celsius for approx 15 minutes - no salt or anything. I also didn't use any eggs, tinned tomatoes or puree, or yoghurt as I didn't have any in the apartment. I used pepper encrusted cream cheese in place of yoghurt -melted it in with leek, green peppers and garlic when I was browning the mince. In place of sun dried tomatoes I used about a cup of pasata. I included some finely sliced carrots, fresh sweet corn cut from the cob, and some lovely cauliflower to balance out the meatiness of the beef. My cheesy crust was a mix of grated vintage cheddar and grated edam. I cooked whole lot in a small casserole dish in my table top toaster oven for around 55 minutes at 200 celsius. Lush!

fschling's picture

I miss the spices in the meat that make moussaka so recognizable: cinnamon for instance? the recipe doesn't give you those?

pennyrid's picture
4

Great - super-easy moussake that went down well with everyone although my kids still wouldn't eat the aubergines!

katrinaridout's picture
3

I followed the recipe with the exception of microwaving the aubergine which i baked in the oven for 20 mins. Although a hearty meal, i felt a bit disappointed with my efforts - particularly considering excellent reviews. I used mince beef but found the mix quite bland. Next time i will certainly put a few more kicking flavours in. This mousakka has huge potential, its just a case of finding out what flavours suit you - its a great reduced fat alternative and certainly makes 4 generous portions. i would recommend adding more parmesan cheese to the topping also - just to strengthen the flavour. All in all i would certainly recommend it and next time will try it with minced lamb, and looking forward to it!

whoscookingtonight's picture
5

Fantastic!!

mesb210776's picture

I always find that using lamb mince gives it a lovely flavour. I always recommend adding cinnamon, and try either fresh mint finely chopped and added to the meat or add mint jelly.... It gives it a fairly authentic taste ;oD

ms_scarlett's picture
5

Bit bland is you make it exactly as per the recipe, but chuck in a little bit of herbs and spices and it's a killer mid-week dinner. We eat it all the time!

Def agree it's better with minced lamb in the bottom, and I'd recommend adding 1tbsp of red wine vinegar, more mixed herbs, nutmeg and a pinch of mild chilli powder to it to jazz it up a bit. I also add a pinch of nutmeg to the eggy topping mixture, as well as LOTS of salt and pepper.

mummyfield's picture

wow what a lovely easy recipe. i hate cooking so the easier the better. i added a bit of veg, used italian herbs and used lamb mince. served with pitta bread. the sauce is great and i'll use it with other things a lot easier than a cheese sauce and tastier.

lglad12's picture
4

i was impressed with how easy it was to make this recipe but my advice for making it again is use frozen aubergines or grill them as the dish was little watery and when i make it again im going to use lamb mince as this gives more flavour might be more fatty but adds to taste

babymine's picture

I found the recipe easy and added sauteed garlic, red onions, mushrooms and oregano before layering with the augergines and yoghurt/cheese mixture. I topped it with halloumi and sliced beef tomatoes, and then sprinkled a dusting of cayenne and some black papper, and put the little pot of love into a halogen oven. It looks too nice to serve up... I think I will stare at it a little while longer........

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