Hob-to-table moussaka

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Good Food

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1. Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
2. Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.
3. To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.

PER SERVING

529 kcalories, protein 35g, carbohydrate 11g, fat 39 g, saturated fat 16g, fibre 3g, salt 2.31 g

We loved the contrast of the cinnamon and minced lamb with the rich sauce. The salty feta was offset well with a green salad I served alongside.'

Latest comments and suggestions

• Nennepus

  04 November 2007

  Nennepus rated this recipe

  

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• Nicola

  06 November 2007

  Nicola rated and commented on this recipe

  

  This is a great favourite in our house and quick to make too!

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• sue walton

  09 January 2008

  sue walton commented on this recipe

  i used fresh auborgine and finished the dish, minus the feta and mint, in the oven for about an hour. I added the feta for the last ten minutes of cooking time and it was absolutely delicious. My grandaughter, aged ten, really enjoyed the meal.

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• Efi

  15 January 2008

  Efi commented on this recipe

  I was a bit unsure of this recipe initially. Being Greek, I had certain expectations from this dish. I was however pleasantly surprised with the outcome. All the taste but without 2/3 of the fuss. Excellent!

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• Mand

  26 February 2008

  Mand commented on this recipe

  Very tasty - my husband loves moussaka but I never have time to cook it. This didn't take long and was really nice. I used fresh aubergine but might try with chargrilled next time.

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• Lynn

  28 February 2008

  Lynn rated and commented on this recipe

  

  Very easy and quick to make, my husband who doesn't normally like mince in anything really enjoyed this recipe.

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• Nona

  01 March 2008

  Nona rated and commented on this recipe

  

  Used roasted aubergine and red pepper. Cheaper than product in jar. More readily available too.

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• ClaireCV

  03 March 2008

  ClaireCV rated and commented on this recipe

  

  We love this recipe in our house, quick, easy and delicious. I use fresh aubergine instead of jarred, and have started to add a lamb stock cube which makes for a richer, thicker sauce.

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• ljwarrington

  25 March 2008

  ljwarrington rated and commented on this recipe

  

  made this with veggie mince for around 8 guests for dinner and served with salad and pitta (as directed). they all loved it and kept on saying how tasty it was. i grilled it for about 5 minutes at the end so that the feta would be nice and toasted. used fresh aubergine too and the fresh mint was delightful. great stuff.

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• Helen LJ

  26 March 2008

  Helen LJ rated and commented on this recipe

  

  Very tasty - I'll certainly be making it again! I sprinkled the feta over and put the pan in the oven for the last ten minutes to help it melt.

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• Allmine

  08 May 2008

  Allmine commented on this recipe

  Really tasty and as there's only 2 of us I had it in pitta bread for my lunch for the next 2 days as well.

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• Pablo's

  09 June 2008

  Pablo's rated and commented on this recipe

  

  One of my favourite meals. I always use fresh aubergine. I also brown the lamb mince first then drain in a sieve to reduce the fatty taste which the lamb can sometimes give.

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• kerry76

  27 June 2008

  kerry76 rated and commented on this recipe

  

  I agree with Pablo, the lamb is better if the fat is drained off. I also use fresh aubergines (never seen the canned variety) and add a can of chickpeas at a friend's recommendation - they go really well!

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• Kate N

  05 August 2008

  Kate N rated and commented on this recipe

  

  This was delicious. I also used fresh aubergine, and even my aubergine-hating husband asked for more. The folded-in feta was a lovely finishing touch.

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• luv2eat

  11 September 2008

  luv2eat rated and commented on this recipe

  

  Fabulous, quick recipe that tasted every bit as good as it looks. Used pork mince as butcher had run out of lamb mince. Also used chargrilled eggplant (aubergine) from deli instead of using the jar equivalent. Have copied recipe and given to the guys at work as they all love easy recipes that they can impress the wife with!! This is ideal for a large group as recipe can very easily be multiplied to suit the number you intend feeding. Will definitely be using this one again.

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• Vicki Food

  15 September 2008

  Vicki Food commented on this recipe

  Very tasty! Couldnt get hold of anything but fresh aubergine, so sliced it, brushed with tiny bit of olive oil and sprinkle of salt, and roasted it on a tray for 15 mins before hand. When made the recipe, i put the mixure into individual pots after the 10 minutes of cooking stage, layering meat mixture with slices of aubergine. Popped them into the oven at 180 for 5 minutes, then took them out to sprinkle on the crubled feta before putting them back in to finish for the final 5 mins. Served with a salad on the side, there was enough mix for 4 individual pots, so one each for dinner, and the other two in the freeer for a lazy day!

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• SMiles

  14 November 2008

  SMiles commented on this recipe

  This has turned into a real family favorite! really quick tasty and easy, and adaptable for slimming world members, One A box on a red day if using fresh aubergine.

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Ingredients

• 2 tbsp olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , finely chopped
• 500g minced lamb
• 400g can chopped plum tomatoes
• 2 tbsp tomato purée
• 2 tsp ground cinnamon
• 200g jar chargrilled aubergines in olive oil, drained and chopped
• 200g pack feta cheese , crumbled
• 3 tbsp fresh mint , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Ingredients

• 2 tbsp olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , finely chopped
• 500g minced lamb
• 400g can chopped plum tomatoes
• 2 tbsp tomato purée
• 2 tsp ground cinnamon
• 200g jar chargrilled aubergines in olive oil, drained and chopped
• 200g pack feta cheese , crumbled
• 3 tbsp fresh mint , chopped

PER SERVING

529 kcalories, protein 35g, carbohydrate 11g, fat 39 g, saturated fat 16g, fibre 3g, salt 2.31 g

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