Hob-to-table moussaka

Hob-to-table moussaka

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(72 ratings)

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
529
protein
35g
carbs
11g
fat
39g
saturates
16g
fibre
3g
sugar
0g
salt
2.31g

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g minced lamb
  • 400g/14oz can chopped plum tomatoes
  • 2 tbsp tomato purée
  • 2 tsp ground cinnamon
  • 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
  • 200g/7oz pack feta cheese, crumbled
  • 3 tbsp fresh mint, chopped

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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.

Recipe from Good Food magazine, April 2004

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Comments

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louiseroberts's picture

very nice family meal.i used fresh aubergines to,easy to make but i halved the cinnamon,thought the children might have found it to overpowering age 4 and 2. tasted fine, will be making again.

susanep's picture
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This is a firm favourite in our house. I make it every couple of weeks. I leave out the aubergines and add black olives. We often eat it with couscous. My 2 year ols son loves it !

martinrlfc's picture

Easy, quick, and very tasty! I used fresh Aubergine and lightly grilled slices before cutting into chunks. Served with side salad and pitta.

gem090383's picture
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I was surprisingly pleased with this dish, was not expecting it to be that nice but its a good meal to do if you fancy moussaka but don't have the time to make it.

I added red wine to mine which gave it a bit more flavour, but left out the mint.

salima's picture
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Very nice dish, stuffing the mix into the pitta was a bit difficult, next time I will try it with wraps. I also replaced aubergine with bolied potatoes.

rowsonk's picture
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Lovely dish, very tasty especially with the added chickpeas as mentioned before. Used fresh aubergine as it's better than using a jar. Would definitely make it again.

rosieshearman's picture
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We LOVE this dish in our house, I have three children aged between 1yr to 7 yrs and they love it too, eat with fresh salad and pitta bread or wraps in the summer or with hot crusty bread in the winter.

mummybailey's picture
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This has become a family favorite! I use fresh aubergines and serve with a small side of rice or salad and it tastes great. I also give some to my 14 month old and she loves it! (but i wait to season it until a have separated a portion for her)

999smiles's picture

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.

kira000's picture

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!

germania's picture
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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.

catherinenowicki's picture
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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.

kerry76's picture
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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!

pablot99's picture
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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.

bumblesquat's picture

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.

helenlj's picture
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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.

ljwarrington's picture
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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.

clairecv's picture
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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.

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

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

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