The ultimate makeover: Moussaka

The ultimate makeover: Moussaka

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(48 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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tpcornet12
28th Jul, 2010
4.05
A really lovely and light moussaka. I found 2 medium aubergines was plenty for one layer and also I used 3 eggs in the topping. A great meal if you have some time on your hands.
jackiepiggy
25th Jun, 2010
4.05
Yummy! Cooked the meat for only 1/2 an hour while the aubergine cooked and then the whole thing for about 50 mins - still turned out perfectly! A big hit!
gillygomper
27th May, 2010
Tried to find a tasty moussaka recipe for ages without sucess . i usually use potatoes saying i dont really like aubergines but this recipe proved me wrong DELLICIOUS!
kaff_mca
29th Jul, 2009
5.05
This recipe had a great tast and was well worth the wait. I found I needed to add a little more liquid to the sauce. When I do it again I'll reduce the cooking time though, I don't think the meat needs 50 mins.
silnarnin
26th Jul, 2009
5.05
Great taste, and easy to do. I just think that you'll need more meat to serve 6 people, and it doesn't really take 50 minutes to cook the meat. A success!
efuahoshiko
23rd Jun, 2009
5.05
Even my 2-and-a-half year old and my 14 month old twins thought this was delicious. We loved the cinnamon. The long preparation time was worth the wait - though the dish didn't last long once it was on the plates. I steam-fried the aubergines to make them extra melty.
kirstienic
8th Jun, 2009
3.05
I am failry health conscious so I do tend to try the recipes in this series and am usually pleased with the results, but this was quite disappointing. The sauce seemed quite dry and the topping, rather than bubbling just went brown and crisp - didn't look very appetising! It also took a long time to cook, though if I was doing it again, I would cook the sauce for more like half an hour and the final bake for about the same. It did taste ok in the end, but it's not likely to be one I'll make again,
cazswan
14th May, 2009
3.05
It was nice, but took soooooooo long to cook. There are other reasonably healthy moussaka (with beef) recipes that don't take as long (my favourite is the must-cook-moussaka also on this website). Also, I would halve the quantity of cinnamon - it was too strong for me and that was without sprinkling any on top.
schizopear
10th May, 2009
i was going to make this moussaka for dinner as my boyfriend complains that i cook too many unhealthy dinners, however, having read through the recipe i don't really see how it is any healthier than my normal (admittedly not very authentic) moussaka recipe! i am now intrigued as to what a 'proper', unhealthy moussaka tastes like!
xsmithersx
9th May, 2009
it sounds great - can't wait to try it!

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