Hob-to-table moussaka

Hob-to-table moussaka

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(86 ratings)

Prep: 30 mins

Easy

Serves 4
Try this rich, hearty and quick variation on the classic family favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal529
  • fat39g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre3g
  • protein35g
  • salt2.31g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 500g minced lamb
  • 400g/14oz can chopped plum tomatoes
  • 2 tbsp tomato purée
  • 2 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 200g/7oz pack feta cheese, crumbled
  • 3 tbsp fresh mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

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Comments (89)

philippashubrook's picture
5

Will definitely use this recipe again. My partner loved it! He came back for seconds!
Really easy to make.. followed a few others suggestions and added Lamb Stock cube and the feta cheese in the mix.
Will try to use fresh aubergine and roast it next time

joannebladd's picture
4

Loved this! I couldn't find any chargrilled aubergine so used fresh, and just roasted it for 20mins in the oven first. I'm going to try it again with chickpeas as suggested by others.

gemmahorsell's picture
5

Use quorn mince and chargrilled my own aubergine first, really tasty and was enjoyed by the whole family. A really quick and easy midweek dish.

catralense78's picture
5

This has become a firm family favorite and is my daughters most favorite meal ever (apparently). As I can never find chargrilled artichokes in my local supermarket I either use fresh chopped courgette or just leave it out entirely. I have made this several times using quorn mince. Although it's delicious either way I do prefer it with lamb mince - the flavour and texture is better. I cook this at least once a month, if not more ofteN. We have it with toasted pitta breads stuffed with rocket then pile the mixture in - DELICIOUS.

lovetocook23's picture
5

This was absolutely delish! Was gonna do my usual beef and potato moussaka then realised I didn't have enough potatoes. Cooked as above but used beef instead. Didn't have any fresh mint so sprinkled some dried mint on. Sliced and grilled my aubergine first before chopping. Served with garlic bread and salad. So easy to make. Will definitely become a regular dish. Thank you.

sameb73's picture
5

Fab meal, enjoyed by everyone and great the next day too.

clm2071's picture
5

bloody lovely - grill your own aubergine, much cheaper!

Lay Di's picture
5

Great dish, made it with fresh aubergines and added a fresh chili

Tiffany1983's picture

Easy to make and tasty, the smell really reminded me of nice meals ive eaten in Greece when I cooked it! I added an oxo cube and some red wine to the mince (I used beef) after draining the fat. Once ready I put it in the oven in a casserole dish for 10 mins to melt the feta a bit more. We both really liked it and I will make it again, next time I might just add some mashed potatoes to the topping as well and also the chickpeas.

mclone's picture
5

This is delish! Added ras el hanout, chickpeas and umami paste and it was boss. Hubs loved it too :)

patsy1999's picture
5

I love this dish so easy to make and tastes absolutely delicious could eat it every day of the week. Used fresh aubergines as can't seem to buy in jar anywhere any more.

busby22's picture

This is wonderful. We could easily eat it every week but don't. I like it best with a simple green salad with lemon and olive oil dressing and some warm pitta bread. yummy.

falafellover's picture
5

Very tasty and so easy to make! I made it with 1 fresh aubergine and a small courgette, so added more tomato puree for more flavour. Feta cheese is a great finish!

lisamurch's picture

Made it tonight, very good. Didn't have cinnamon, mint or garlic so it was simpler but still delicious. Sliced and baked two fresh aubergines for about 1/2 hour in the oven, then stirred them into the lamb with a tin of chickpeas and baked the whole dish until brown on top. Very tasty and easy. Imagine that it would also taste good with other veg added - mushrooms?

gordonlodge's picture
5

made this last week and it was so good, have made another batch this week. Very easy to make, and very tasty......

louise77's picture
5

Easy to make,a family member does'nt like aubergine so I replaced it with courgette.Tastes fantastic.

helenmakin's picture
5

Very simple and very tasty. Highly recommended!

caracahill's picture

Simple and very tasty - have added chickpeas too.

martinjameshastie's picture

This was a first for me! Totally loved the different flavours! I used fresh aubergine as well which just explodes with flavour. Feta cheese melted on top with the pita bread! Awesome meal! Will definately make it again!

kjdc80's picture
5

Made this last night and thought it was a great recipe for Moussaka that can easily be done midweek. I used the jarred aubergine which saved alot of fuss and time and tasted great. Next time I would drain the excess oil after I'd cooked the lamb, but otherwise would stick exactly to the recipe.

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