Hob-to-table moussaka

Hob-to-table moussaka

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(127 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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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
9th Sep, 2009
Easy and tasty. Great!!
3rd Sep, 2009
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!
24th Aug, 2009
Fab dish - quick and easy to make and absolutely delicious. It's definitely one of mine and other half’s favourite weekday dishes. I too used fresh aubergine as didn't like the look of the jarred stuff!
lisawalsh's picture
18th Aug, 2009
lovely !!! we had it with sauted cubed potatoes instead of cheese and i added a little lamb stock for a bit more sauce will make again and again
17th Aug, 2009
lovely dish all the family enjoyed including my fussy 2 year old. can be greasy make sure you drain your mince well before adding other ingredients
21st Jul, 2009
This was a big hit with my family. I also used fresh aubergines but brushed them with a little olive oil and grilled them in my health grill first which I think added to the overall flavour. I cooked it off for a little longer and didn't top it with the feta as my son is allergic to cheese but still it was a really satisfying meal!
16th Jul, 2009
I grilled some fresh aubergine and put that in, also added some black olives too! Absolutely delish!
14th Jul, 2009
We love this dish and serve it with with crusty bread and salad - yum
12th Jul, 2009
Brilliant! I baked the aubergines in the oven with 2 small red peppers and courgettes first before mixing them with the meat. Lovely! Easy to make, fairly quick and very tasty.


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