Description
A quick and easy version of the traditional Greek moussaka, this Cheat’s Moussaka features oven-baked eggplant, tender potatoes, a savory spiced lamb filling, and a creamy yoghurt and cheese topping — all ready in under an hour for a comforting, family-friendly meal.
Ingredients
1 eggplant (aubergine), sliced into 7.5 mm (½ inch) rounds
1 tsp sea salt flakes
Olive oil spray
4–5 medium potatoes (any variety)
1 tbsp extra-virgin olive oil
1 onion, finely diced
1 tsp freshly minced garlic
500 g (1 lb 2 oz) minced (ground) lamb or beef
2 tbsp tomato paste (concentrated puree)
½ cup (125 ml) beef stock
400 g (14 oz) tinned crushed tomatoes
1 tsp dried oregano
1 tsp ground cumin
¼ tsp ground cinnamon
1 tsp salt
¼ tsp freshly cracked black pepper
2 cups (500 g) full-fat Greek yoghurt
1 cup (125 g) freshly grated cheddar
2 eggs
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
¼ cup (25 g) freshly grated parmesan
Olive oil spray
1 sprig oregano, leaves picked (optional)
Extra-virgin olive oil, for drizzling (optional)
Instructions
- Preheat oven to 240°C (475°F) or 220°C (425°F) fan-forced.
- Lay the eggplant slices on a wire rack over a baking tray and sprinkle both sides with salt. Let sit for 10–30 minutes to draw out moisture, then pat dry with paper towels.
- Arrange the eggplant slices on a lined baking tray, spray generously with olive oil, and bake for 15–20 minutes, turning once until golden and soft.
- Cook the potatoes until tender — either microwave with a little water for 12–14 minutes or boil for 20–25 minutes. Cool slightly, peel, and slice into 7.5 mm (½ inch) rounds.
- Heat olive oil in a large pan over medium–high heat. Add onion and garlic and cook for 2–3 minutes until softened.
- Add the minced lamb and cook, breaking it up with a spoon, for 5–6 minutes until browned.
- Stir in tomato paste and cook for 1 minute. Add stock, let it reduce slightly, then add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer for 10–12 minutes until thickened.
- In a bowl, mix yoghurt, cheddar, eggs, salt, and pepper until smooth.
- Reduce oven temperature to 220°C (425°F) or 200°C (400°F) fan-forced.
- To assemble, layer the sliced potatoes in a baking dish, spread the lamb filling over, then top with the baked eggplant. Pour the yoghurt mixture evenly over the top, sprinkle with parmesan, and lightly spray with olive oil.
- Bake for 20–25 minutes until golden and bubbling.
- Garnish with oregano leaves and a drizzle of olive oil before serving.
Notes
Salting the eggplant removes bitterness and moisture, but can be skipped if short on time.
Ground beef can be substituted for lamb for a milder flavor.
For a vegetarian version, replace the meat with a lentil and tomato mixture.
This dish can be assembled a day ahead and baked fresh before serving.
Leftovers keep in the fridge for up to 3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 480
- Sugar: 7g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg
