Must-make moussaka

Latest comments and suggestions

Results 61-80

• Marcy's

  14 September 2010

  Marcy's commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Phil

  29 September 2010

  Phil rated and commented on this recipe

  

  Fantastic!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katrina

  21 October 2010

  Katrina rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pennyrid

  31 October 2010

  pennyrid rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fudgy's food

  11 December 2010

  Fudgy's food commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laprofesoragorda

  16 January 2011

  laprofesoragorda commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SofeeBe

  19 January 2011

  SofeeBe rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alan

  05 March 2011

  Alan rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• woody

  03 April 2011

  woody rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dreamip

  23 April 2011

  Dreamip rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Donna D

  21 June 2011

  Donna D rated and commented on this recipe

  

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neil

  08 September 2011

  Neil rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stevieewatson

  01 October 2011

  stevieewatson rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tharsi

  08 November 2011

  Tharsi commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tharsi

  08 November 2011

  Tharsi rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• keencook

  17 January 2012

  keencook rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jessie

  17 January 2012

  Jessie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cookingfanatic

  04 April 2012

  Cookingfanatic rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• welshbakerchick

  22 April 2012

  welshbakerchick rated and commented on this recipe

  

  I Made this for our supper today. Very easy and tasty... did make a couple of tweeks............ I followed the advice of earlier comments and griddled the aubergines on a cast iron griddle first. I also added a chopped onion, 2 cloves of garlic,oregano(used plain tomatoes), tspn cinamon and salt and black pepper. Made it on the hob in a metal casserole and finshed it in the oven as i was baking and the oven was hot. This came out better than one i made for a dinner party!! yum yum yum! def make again :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pj1515

  18 May 2012

  pj1515 commented on this recipe

  This was great-thought it might be a bit heavy with potatoes o choppe up a small pack of butternut squash , nuked it in the microwave in a partially covered bowl with a tblspn of water and added it to the mince and tomatoes mix-our two year old wolfed down two portions!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3027/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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, sugar 6g, salt 0.97 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.