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Nutrition: per serving

  • kcal529
  • fat39g
  • saturates16g
  • carbs11g
  • sugars0g
  • fibre3g
  • protein35g
  • salt2.31g
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Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, April 2004

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Comments, questions and tips (131)

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Overall rating

A star rating of 4.8 out of 5.185 ratings

m75wzhtpxqiKcgyNix

Delicious! As with other comments I used a fresh aubergine and chargrilled it on the Aga hot plate- could do the same on a hob- halved and skin side down. I had doubled the quantity and did the 2nd aubergine in the air fryer which also worked well. So tasty- served with Greek flatbreads ♥️

sally00429

One of my go to one pot recipes that’s super simple but so tasty. Great for a family mid week meal when short on time. I serve with crusty bread and butter

Sacha_Fox

Very easy and quick, no phaff recipe which was well received by the family. Served with some broccoli. Added a lamb stock pot, splash of red wine, as had it open and a tsp smoked paprika. Will do again.

NicPark avatar

NicPark

This was amazing. Used 1 fresh aubergine diced and added to the pan at the same time as the tomatoes. Delicious thanks

shelleyblevins.sbykmARoa5

So easy to make and a really tasty dish. Made this a few times now. I brought a fresh aubergine,sliced it and fried it off as I couldn’t get it in a jar.

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