Must-make moussaka

Must-make moussaka

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(71 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 500g pack lean minced beef
  • 1 large aubergine



    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



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

  • 3 tbsp Parmesan, finely grated



    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



    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)



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


  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 (91)

badbandit's picture

good dinner and lunch, split it into 4 bowls, could have done with a bit more aubergine and a little more direction on the potatoes as i left mine quartered (left over boiled potatoes)

will make again, less pots, more aubeys and more chessy sauce.

still good feed through!

meat good, aubergine good, pots good, sauce good,

amanda2605's picture

This is soooo nice. I make it all the time as the leftovers reheat so well!!

glenyst's picture

I've always had trouble with aubergines. Used Efi's method this time, and it works for me. Great tip - thanks.

pumpkinpants00's picture

Could you substitute the greek yoghurt for single cream?

julesdavidson's picture

I decided to try this last night for supper and boy was it easy to make! I did however replace the tinned tomatoes with RAGU for ease/more flavour and cooked the aubergine on my skillet beforehand. I have always been a 'lasagne' type of girl and the thought of mousakka never quite appealed to me. But, I found this just a nice (if not better) and also not as heavy. Its the first time I've used 0% fat greek yoghurt and I will certainly be using it more in the future.

ciccia's picture

I have discovered frozen sliced grilled aubergines which solve all the problems that everyone seems to experience with the aubergines. Not cheating at all!

bojanlo's picture

A great recipe. Easy to make, but still very tasty. We tried using different cheese (Edam) and it worked really well, gives you lots of options!

angelal2366's picture

tried this recipe last night, and was slightly disapointed! The best bit was the cheesy topping, but i found the tomato mixture a little tastless (even after adding extra herbs). Although a quick and easy recipe, I won't be making it again, i'd rather it take longer and taste better.

origingirl's picture

Tasted lovely and was easy to make. Make sure you season the topping well, mine was a bit bland. Portion size was about right. Will certainly use again

lor_shep's picture

Absolutely delicious! Cooked the aubergine on the george foreman so it wasn't too soggy, finished meal was lovely.. Next time I would add mushrooms, onions and some garlic for variety and flavour.

djwinkles's picture

Forgot the rating.

djwinkles's picture

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

scramble's picture

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

christina1984's picture

forgot to rate it

christina1984's picture

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

bessieboo's picture

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.

marieken's picture

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

marieken's picture

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... ;)

bubblefish's picture

Forgot to rate!

bubblefish's picture

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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