Must-make moussaka

Must-make moussaka

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(75 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
An easy version of the classic Greek dish moussaka, cheesy and comforting...

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat9g
  • saturates4g
  • carbs25g
  • sugars6g
  • fibre4g
  • protein41g
  • salt0.97g
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  • 500g pack lean minced beef
  • 1 large aubergine



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

  • 150g pot 0% Greek yogurt
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 400g can chopped tomato with garlic and herbs



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp sun-dried tomato purée
  • 400g leftover boiled potato (or 350g/12oz uncooked weight boiled)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.

  2. Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

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Comments, questions and tips

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22nd Apr, 2012
I Made this for our supper today. Very easy and tasty... did make a couple of tweeks............ I followed the advice of earlier comments and griddled the aubergines on a cast iron griddle first. I also added a chopped onion, 2 cloves of garlic,oregano(used plain tomatoes), tspn cinamon and salt and black pepper. Made it on the hob in a metal casserole and finshed it in the oven as i was baking and the oven was hot. This came out better than one i made for a dinner party!! yum yum yum! def make again :-)
4th Apr, 2012
Great moussaka recipe. I sliced the potatoes and layered them too. And I added a bit of feta cheese. If you don't like aubergine, you could just use slices of potato.
17th Jan, 2012
Not sure what i did wrong. My white sauce was quite sour tasting and seemed to curdle. Any tips would be appreciated.
17th Jan, 2012
I made this with a few of the improvements suggested; lamb mince rather than beef, Aubergine oven baked rather than microwaved and a few extra herbs and cinnamon added to the lamb mix. I also cooked the whole thing in the oven for 30 mins rather than grilling. It was fantastic I'll definitely be making it again
8th Nov, 2011
Wonderful recipe. Quick and easy. The aubergines come out better if sliced 1 cm thick and then microwaved. I also added chopped flat leaf parsley, cinnamon and nutmeg and it tasted great!
1st Oct, 2011
A really easy Moussaka recipe and very tasty. Most moussaka recipes are very complex and time consuming. This is very quick and delish. I used lamb mince however, cant make moussaka with beef!!
8th Sep, 2011
Just cooked it, turned out very nicely. The aubergine was a little bit soggy which was my only fault with an otherwise tasty dish!
21st Jun, 2011
Best moussaka we have ever had - including 'specialities' in Greece!! I fried an onion & added garlic & a large teaspoon of cinnamon, before adding my minced cooked lamb from the Sunday Roast. I also baked my aubergine slices & doubled up the egg sauce topping, before baking in the oven on 180 for 30 mins. Blimmin' Gorgeous!!!
3rd Apr, 2011
my 13 year old son James, made this for me on Mothers Day. It was delicious. He used passata instead of the tomatoes as he doesn't like the lumps. It will be made quite often, as it was so easy and quick to make.
alanjns's picture
5th Mar, 2011
Made this for our evening meal today served with a crisp, green salad. It was nice, but I definitely think it would have been better with lamb. I added an onion and mushrooms to the mince and a smattering of basil and oregano. The sauce topping was surprisingly good, but I would add more cheese next time and maybe sprinkle some on top. I sliced my aubergine first and then microwaved the slices in batches for a couple of minutes. They were not at all soggy. All in all, an easy to make meal and I will make it again.


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