Hob-to-table moussaka

Hob-to-table moussaka

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(128 ratings)

Prep: 30 mins


Serves 4
Try this rich, hearty and quick variation on the classic family favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal529
  • fat39g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre3g
  • protein35g
  • salt2.31g
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  • 2 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 large onion, finely chopped



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

  • 2 garlic cloves, finely chopped
  • 500g minced lamb
  • 400g/14oz can chopped plum tomatoes
  • 2 tbsp tomato purée
  • 2 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g/7oz jar chargrilled aubergines in olive oil, drained and chopped



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

  • 200g/7oz pack feta cheese, crumbled
  • 3 tbsp fresh mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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20th Jan, 2018
I don't know if I would go to the effort of making proper moussaka now I have this recipe! We used frozen Aubergine slices, rather than jarred ones, which worked well. I have also tried it with Quorn mince which worked well too.
25th Sep, 2017
Made this a number of times now and it's always a winner! Stick to recipe but with extra garlic. Made a double batch yesterday to box up for family to take home with them. So easy to make if you do your prep right. 5 stars
12th Jun, 2017
Really tasty!
11th Dec, 2016
Very tasty. Cooked as per recipe but with an aubergine sliced drizzled and grilled. Does anyone use the ones in a jar? Served with potatoes and peas as it was too cold for salad!
10th Oct, 2016
I was really surprised how tasty this was and so easy! I added chickpeas as commented by a few people below and the meal was really tasty
4th Apr, 2016
This is a regular in our household, absolutely love it and makes a difference to your normal mince dishes. As others, I think a few changes make this dish perfect. We use fresh aubergines and cook in a hot oven for 30 mins (turned half way through), then snip them with a pair of scissors and add half way through 20 minute simmer time. We also add a lamb stock cube and 1/4 pint boiling water, as suggested by others. Serve with salad and/or pitta/chunky bread. Lovely!
7th Dec, 2015
Made this again tonight. Used fresh aubergine, chopped and added halfway through cooking. Served with plain boiled rice, feta cheese and chopped mint.
8th Jun, 2015
Thought I didn't really like aubergine until I tried this! Couldn't get a jar of aubergine so bought fresh and chopped and pan fried before adding to the lamb mince (didn't bother with the rinsing and salting etc prior to cooking and it still tasted great). Added an extra bit of water to the mince mixture during cooking to stop it drying up - but apart from that the recipe was perfect and was a definite hit with everyone at the table!
5th Oct, 2014
With a few simple tweaks, this is amazing! I took into account many of the comments below, and added half a can of chickpeas and a lamb stock cube dissolved in 1/4 pint of water (max). I also didn't bother trying to hunt down a jar of aubergine, and just grilled one myself and stirred it in with the chickpeas towards the end of the cooking time. I served it with couscous and a green salad. Personally I preferred it without the feta and mint, but maybe that's just me. Simple, quick and really tasty - so I'll be making it again!
15th Aug, 2014
This is a fantastic family dish :-) I actually used fresh aubergines, which I halved lengthways, drizzled with olive oil and baked in a hot oven for 25 mins, then chopped and added to the mince. I also added some par boiled potatoes, which I diced and added to make the dish go further! My 3 yo gobbled it down including the aubergine :-)


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