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

    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

    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

    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

    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

    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)

prettywhitelight's picture
5

This is always a winner in our house, so tasty, but I find I do have to add quite a lot of seasoning. I always griddle my own aubergines as i think it's probably better for us and I can control the amount of oil.

mrscrunke's picture
5

This is delicious - I love greek food but often find traditional moussaka too creamy with the bechamel sauce so this recipe is a great alternative. It's quick, easy and completely delivers on flavour. Great served with a fresh salad and wholemeal pitta bread!

juizni's picture
5

So easy and tasty! Didn't even need to follow the recipe. I'm not a usual fan of moussaka but this was so light and the feta and pita worked so well even my Greek boyfriend was impressed!

lorens_pin's picture
5

Quite lovely and packed with flavour, definitely a future family favourite. Served it with crispy toasted pittas and a crunchy green salad. Will try it again with fresh aubergines either fried in a wee bit of olive oil or griddled.

maacka's picture
5

This has become a favourite in our house - I make it at least twice a month!
I always use fresh aubergine, chopped into pieces and fried in little bit of olive oil. I also use beef instead of lamb mince.
Fantastic!

sameshrie's picture
4

Easy but yummy take on moussaka. Roasted fresh aubergine as couldn't get jarred variety and added stock cube. Satisfying and perfect mid week supper. Will do again.

alexandraaas's picture
4

Delicious! Used fresh aubergines as opposed to a jar. Really easy but still nice. I served with rice.

pinkystan's picture
5

Absolutely delicious! We served it with a greek salad, after some houmous, tzatziki and taramasalata with pittas to start. Nommy : )

ajwain's picture
5

Have been making this since it first appeared in Good Food, and keep making it again and again it's sooo good. In my experience, using grilled aubergines is essential to get that proper moussaka taste.
To that end, I've found Lidl to be the most reliable and cheapest source for jars of char-grilled aubergine, at an acceptable quality. Yes, you can get superior quality ones elsewhere, but at many times the price. Or you could make your own, but then you might as well go the whole way and make real moussaka from scratch.

emmajl's picture
5

So tasty, this reminded me of being on holiday! Like many others, I used fresh aubergine, griddling it before adding to the lamb. I have a feeling that this dish will become a regular week night meal in our house!

lizziechicken's picture
5

Absolutely delicious...served with olive and onion and garlic and herb pittas with salad and went down a treat...will definitely make again. perhaps next time with fresh aubergine as a little greasy

louisecoombes's picture
5

Stunning recipe, have made it again and again! Have found it hard to get hold of chargrilled aubergines in jar so use fresh. Always tastes and looks great, people find it hard to believe how quick and easy it is to prepare.

dianerichards's picture

Chargrilled aubergines are VERY expensive, so I used fresh ones.

dancingbunny's picture
4

I served it with some sliced roast potatoes, was great, even the mother in law was pleased! I used the leftovers to stuff peppers with, worked really well. (Mix meat with some cooked rice, and grill until peppers are tender)

megardiner's picture
5

I made this for my cousins and they absolutely loved it. Really quick and easy and looked and tasted magnificent. I will definitely be repeating this again!

watsje's picture

Dead easy, quick and tasty ! Perfect.
I find that if you brown the mince first you can use the fat from the lamb to fry the onions eliminating the need for extra oil

una_carney's picture
5

Easy and tasty. Great!!

ashencircle's picture
5

This was delicious and so easy to make. Like many others I used fresh aubergine that I sliced thinly and grilled first. I also drained off quite a bit of the fat that came out of the lamb. I also added some nutmeg. Definitely will be making this one again!

yippie's picture

Fab dish - quick and easy to make and absolutely delicious. It's definitely one of mine and other half’s favourite weekday dishes. I too used fresh aubergine as didn't like the look of the jarred stuff!

lisawalsh's picture
5

lovely !!! we had it with sauted cubed potatoes instead of cheese and i added a little lamb stock for a bit more sauce
will make again and again

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