The ultimate makeover: Moussaka

The ultimate makeover: Moussaka

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(41 ratings)

Prep: 30 mins Cook: 2 hrs, 5 mins

More effort

Serves 6
A light and healthy, but rich-tasting Greek-style dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal325
  • fat15g
  • saturates5g
  • carbs19g
  • sugars14g
  • fibre6g
  • protein28g
  • salt0.65g
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Ingredients

  • 2½ 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 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 plump garlic cloves, finely chopped
  • 2 large carrots (350g total weight), diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 450g 5% fat minced beef
  • 100ml white wine
  • 1 tsp ground cinnamon, plus extra
  • ¼ tsp ground allspice
  • 400g can plum tomatoes
  • 2 tbsp tomato purée
  • 1 heaped tbsp chopped oregano leaves
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 good handfuls chopped flat-leaf parsley, plus extra to garnish
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 1 tbsp lemon juice

For the topping

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp cornflour
  • 300g 2% Greek yogurt
  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

To serve

  • halved cherry tomatoes and thinly sliced red onion and rocket salad

Method

  1. Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

  2. While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

  3. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.

  4. Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

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Comments, questions and tips

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feebee23
7th Nov, 2012
4.05
Really enjoyed this one was worth the time it took. The Greek yogurt layer is nice I reduced the amount though so it wasnt too thick a layer. The meat sauce was really nice, I cooked the meat sauce for about 35mins as I felt it would be too dry if left for too long. Give this one a try if your looking for a healthy choice, I'm sure I ll be doing this one again !!
danielamacdonald
4th Nov, 2012
I found this recipe very tasty, though actually added double the amount of spice, including nutmeg. I only had one large Aubergine, but think 2 would have been better - I don't think I would have needed 3. Though I rather liked the topping, it ended up like a really light omlette or suffle. Odd and not what I was expecting but it was tasty, nonetheless.
cowen84
14th Sep, 2012
5.05
Made this last night for my moussaka loving friend, and it went down a treat. Cooked the beef mix for an hour as stated, and used mixed spice as didnt have any all spice - still tasted delicious however. Loved the yoghurty topping too. Check out my baking blog http://bumblebakery.blogspot.co.uk/
lin_dauer
2nd Sep, 2012
Absolutely gorgeous, I added a couple of bay leaves to the mince as it was cooking and it added another dimension. I agree that the mince only needs half an hour - 50 mins dries it out too much!
caroltansley1
31st Aug, 2012
5.05
My boyfriend is Greek and he absolutely loves this! I followed the recipe exactly and it turned out beautifully.
eeppee
15th Jun, 2012
4.05
I made this today following the google chrome app so didn't see any ratings or comments beforehand - however, I wish I had because the times are all wrong for this. It ended up almost black on top and not very appetising. I didn't leave the meat in the pan for 50 mins - and only had it in the oven for 45 mins! I'll try it again but next time I'll do 15 mins (after browning) and 30 mins in the oven (at the most) Apart from the top being dry and sponge-like, it was quite nice.
mdthesaturdays2
7th Jun, 2012
Hi is it possible to do with lamb instead and without the topping as i am allergic to yogurt? I know it would be more unhealthy though
cennynpedr
2nd May, 2012
5.05
5 stars by the way!
cennynpedr
2nd May, 2012
5.05
Thought this was really lovely. I've made it for family and friends twice since! Can this be frozen with the topping on it though? i want to make a big batch soon but don't want to ruin it.
cakegirl20
21st Dec, 2011
4.05
This made a pretty decent dinner. I love lamb, but find it too expensive generally and I prefer to cook healthily when I can. I would suggest cooking the mince and everything in the pot for as long as you can stand (1.5 to 2 h, topping up with a little water when needed) as it really does improve the flavour and texture of the meat sauce. It really doesn't require that long in the oven though. Mine was very well cooked after 30 mins. A little low fat feta crumbled into the topping before going in made it extra tasty. I will be cooking this again.

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