Hob-to-table moussaka

Hob-to-table moussaka

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(129 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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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.
16th Jun, 2009
very nice family meal.i used fresh aubergines to,easy to make but i halved the cinnamon,thought the children might have found it to overpowering age 4 and 2. tasted fine, will be making again.
7th Jun, 2009
This is a firm favourite in our house. I make it every couple of weeks. I leave out the aubergines and add black olives. We often eat it with couscous. My 2 year ols son loves it !
20th May, 2009
Easy, quick, and very tasty! I used fresh Aubergine and lightly grilled slices before cutting into chunks. Served with side salad and pitta.
11th May, 2009
I was surprisingly pleased with this dish, was not expecting it to be that nice but its a good meal to do if you fancy moussaka but don't have the time to make it. I added red wine to mine which gave it a bit more flavour, but left out the mint.
28th Apr, 2009
Very nice dish, stuffing the mix into the pitta was a bit difficult, next time I will try it with wraps. I also replaced aubergine with bolied potatoes.
21st Feb, 2009
Lovely dish, very tasty especially with the added chickpeas as mentioned before. Used fresh aubergine as it's better than using a jar. Would definitely make it again.
5th Feb, 2009
We LOVE this dish in our house, I have three children aged between 1yr to 7 yrs and they love it too, eat with fresh salad and pitta bread or wraps in the summer or with hot crusty bread in the winter.
17th Dec, 2008
This has become a family favorite! I use fresh aubergines and serve with a small side of rice or salad and it tastes great. I also give some to my 14 month old and she loves it! (but i wait to season it until a have separated a portion for her)
14th Nov, 2008
This has turned into a real family favorite! really quick tasty and easy, and adaptable for slimming world members, One A box on a red day if using fresh aubergine.


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