Must-make moussaka

Must-make moussaka

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(74 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 500g pack lean minced beef
  • 1 large aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Eggs

    Egg

    egg

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

  • 3 tbsp parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    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
    Tomato

    Tomato

    toe-mart-oh

    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)
    Potato

    Potato

    po-tate-oh

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

Method

  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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a-hatomski
14th Nov, 2007
4.05
This is very tasty and very easy to make. I have made it twice and not sure about cooking the aubergines in this way - mine were quite soggy the first time and a bit hard the second time! Would love to have a suggestion for and alternative to aubergine.
missbosslady
31st Oct, 2007
This is without doubt the tastiest and easiest recipe for moussaka I have ever come across. My family loved it. As a side dish to this recipe, I toasted some wholemeal pitta breads, cut them into strips, and used them to dip into a green olive pate. Wonderful.

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