Hob-to-table moussaka

Hob-to-table moussaka

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(121 ratings)

Prep: 30 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Mint

    Mint

    mi-nt

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

Method

  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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ajwain
12th Aug, 2010
5.05
Have been making this since it first appeared in Good Food, and keep making it again and again it's sooo good. In my experience, using grilled aubergines is essential to get that proper moussaka taste. To that end, I've found Lidl to be the most reliable and cheapest source for jars of char-grilled aubergine, at an acceptable quality. Yes, you can get superior quality ones elsewhere, but at many times the price. Or you could make your own, but then you might as well go the whole way and make real moussaka from scratch.
emmajl
12th Jul, 2010
5.05
So tasty, this reminded me of being on holiday! Like many others, I used fresh aubergine, griddling it before adding to the lamb. I have a feeling that this dish will become a regular week night meal in our house!
lizziechicken
15th Jun, 2010
5.05
Absolutely delicious...served with olive and onion and garlic and herb pittas with salad and went down a treat...will definitely make again. perhaps next time with fresh aubergine as a little greasy
louisecoombes
13th May, 2010
5.05
Stunning recipe, have made it again and again! Have found it hard to get hold of chargrilled aubergines in jar so use fresh. Always tastes and looks great, people find it hard to believe how quick and easy it is to prepare.
dianerichards
5th May, 2010
Chargrilled aubergines are VERY expensive, so I used fresh ones.
dancingbunny
16th Apr, 2010
4.05
I served it with some sliced roast potatoes, was great, even the mother in law was pleased! I used the leftovers to stuff peppers with, worked really well. (Mix meat with some cooked rice, and grill until peppers are tender)
megardiner
17th Nov, 2009
5.05
I made this for my cousins and they absolutely loved it. Really quick and easy and looked and tasted magnificent. I will definitely be repeating this again!
watsje
21st Sep, 2009
Dead easy, quick and tasty ! Perfect. I find that if you brown the mince first you can use the fat from the lamb to fry the onions eliminating the need for extra oil
una_carney
9th Sep, 2009
5.05
Easy and tasty. Great!!
ashencircle
3rd Sep, 2009
5.05
This was delicious and so easy to make. Like many others I used fresh aubergine that I sliced thinly and grilled first. I also drained off quite a bit of the fat that came out of the lamb. I also added some nutmeg. Definitely will be making this one again!

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