The ultimate makeover: Moussaka

The ultimate makeover: Moussaka

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(52 ratings)

Prep: 30 mins Cook: 2 hrs, 5 mins

More effort

Serves 6
A light and healthy, but rich-tasting Greek-style dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal325
  • fat15g
  • saturates5g
  • carbs19g
  • sugars14g
  • fibre6g
  • protein28g
  • salt0.65g
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  • 2½ 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 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 plump garlic cloves, finely chopped
  • 2 large carrots (350g total weight), diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 450g 5% fat minced beef
  • 100ml white wine
  • 1 tsp ground cinnamon, plus extra
  • ¼ tsp ground allspice
  • 400g can plum tomatoes
  • 2 tbsp tomato purée
  • 1 heaped tbsp chopped oregano leaves



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 good handfuls chopped flat-leaf parsley, plus extra to garnish



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed



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

  • 1 tbsp lemon juice

For the topping

  • 2 eggs



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

  • 1 tbsp cornflour
  • 300g 2% Greek yogurt
  • 50g parmesan, grated



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

To serve

  • halved cherry tomatoes and thinly sliced red onion and rocket salad


  1. Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

  2. While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

  3. Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.

  4. Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

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Comments, questions and tips

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2nd May, 2012
5 stars by the way!
2nd May, 2012
Thought this was really lovely. I've made it for family and friends twice since! Can this be frozen with the topping on it though? i want to make a big batch soon but don't want to ruin it.
21st Dec, 2011
This made a pretty decent dinner. I love lamb, but find it too expensive generally and I prefer to cook healthily when I can. I would suggest cooking the mince and everything in the pot for as long as you can stand (1.5 to 2 h, topping up with a little water when needed) as it really does improve the flavour and texture of the meat sauce. It really doesn't require that long in the oven though. Mine was very well cooked after 30 mins. A little low fat feta crumbled into the topping before going in made it extra tasty. I will be cooking this again.
8th Oct, 2011
Just made this today. With lamb instead of beef, and rice wine instead of white wine. Also, added 100 g of cottage cheese to the yoghurt topping. Absolutely delecious.
9th Jul, 2011
This was pretty good, especially the way the eggplant slices are treated (nice texture, as opposed to traditionally oil-soaked slices). I did use 50 % ground lamb, though (my Turkish butcher makes mince with 50% beef, 50& lamb) because it does add to the flavour of the dish. And I used basil tomato passata, 500 ml, instead of tinned tomatoes and wine, since I had that at hand. A keeper, will definitely make this again.
7th Jul, 2011
being a veggie I made it with quorn, even lower in fat and quicker to cok
28th Jun, 2011
I toast My Aubergine. Taste great. Toast on longest setting twice. You can even use tosted aubergine in place of bread just put any topping you like as in a sandwich with nearly 1/5 the calories of bread or less.
chris210's picture
22nd Jun, 2011
I might be able to adapt this into my ultimate makeover, but was not overly impressed by this recipie. My search continues.
24th Nov, 2010
This was yummy but I changed it slightly. I added some chilli and made the topping with quark, Greek yoghurt, feta cheese, parmesan and the eggs (not as healthy any more though, but very very tasty). I only cooked it around 30 minutes and I always grill aubergines, it's quicker.
6th Aug, 2010
This was great very tasty. Agree you don't have to cook the meat for 50 minutes and I used 0%Greek Yogurt I've never made moussaka before as we have celiac in the family and the flour in the white sauce has kept it off the menu. Now it is firmly back on and I will definitely be making it again.


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