Must-make moussaka

Must-make moussaka

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(74 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
An easy version of the classic Greek dish moussaka, cheesy and comforting...

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat9g
  • saturates4g
  • carbs25g
  • sugars6g
  • fibre4g
  • protein41g
  • salt0.97g
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  • 500g pack lean minced beef
  • 1 large aubergine



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

  • 150g pot 0% Greek yogurt
  • 1 egg, beaten



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

  • 3 tbsp parmesan, finely grated



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

  • 400g can chopped tomato with garlic and herbs



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp sun-dried tomato purée
  • 400g leftover boiled potato (or 350g/12oz uncooked weight boiled)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.

  2. Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

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Comments, questions and tips

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19th Jan, 2011
Made this on Sunday for me and my partner. Was absolutely gorgeous. I fried off some garlic and onions and blended them in with the tomatoes. I also oven roasted the aubergine, still went soggy but I didn't mind. Also left out the cheese as it's 'callorific!' (and expensive!) Would definitely make over and over again.
16th Jan, 2011
I just made a modified version of this great recipe and it worked out beautifully. I followed an earlier suggestion and grilled the aubergine - pricked it and cooked it at 200 celsius for approx 15 minutes - no salt or anything. I also didn't use any eggs, tinned tomatoes or puree, or yoghurt as I didn't have any in the apartment. I used pepper encrusted cream cheese in place of yoghurt -melted it in with leek, green peppers and garlic when I was browning the mince. In place of sun dried tomatoes I used about a cup of pasata. I included some finely sliced carrots, fresh sweet corn cut from the cob, and some lovely cauliflower to balance out the meatiness of the beef. My cheesy crust was a mix of grated vintage cheddar and grated edam. I cooked whole lot in a small casserole dish in my table top toaster oven for around 55 minutes at 200 celsius. Lush!
11th Dec, 2010
I miss the spices in the meat that make moussaka so recognizable: cinnamon for instance? the recipe doesn't give you those?
31st Oct, 2010
Great - super-easy moussake that went down well with everyone although my kids still wouldn't eat the aubergines!
katrinaridout's picture
21st Oct, 2010
I followed the recipe with the exception of microwaving the aubergine which i baked in the oven for 20 mins. Although a hearty meal, i felt a bit disappointed with my efforts - particularly considering excellent reviews. I used mince beef but found the mix quite bland. Next time i will certainly put a few more kicking flavours in. This mousakka has huge potential, its just a case of finding out what flavours suit you - its a great reduced fat alternative and certainly makes 4 generous portions. i would recommend adding more parmesan cheese to the topping also - just to strengthen the flavour. All in all i would certainly recommend it and next time will try it with minced lamb, and looking forward to it!
29th Sep, 2010
14th Sep, 2010
I always find that using lamb mince gives it a lovely flavour. I always recommend adding cinnamon, and try either fresh mint finely chopped and added to the meat or add mint jelly.... It gives it a fairly authentic taste ;oD
14th Aug, 2010
Bit bland is you make it exactly as per the recipe, but chuck in a little bit of herbs and spices and it's a killer mid-week dinner. We eat it all the time! Def agree it's better with minced lamb in the bottom, and I'd recommend adding 1tbsp of red wine vinegar, more mixed herbs, nutmeg and a pinch of mild chilli powder to it to jazz it up a bit. I also add a pinch of nutmeg to the eggy topping mixture, as well as LOTS of salt and pepper.
19th Jun, 2010
wow what a lovely easy recipe. i hate cooking so the easier the better. i added a bit of veg, used italian herbs and used lamb mince. served with pitta bread. the sauce is great and i'll use it with other things a lot easier than a cheese sauce and tastier.
4th Jun, 2010
i was impressed with how easy it was to make this recipe but my advice for making it again is use frozen aubergines or grill them as the dish was little watery and when i make it again im going to use lamb mince as this gives more flavour might be more fatty but adds to taste


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