This easy moussaka makes a great midweek meal. Similar to a lasagne but lighter and with no white sauce to make. The aubergines are baked so it is lower in calories than a traditional Moussaka too.

• Easy
• Family Favourite
• low carb

This time of the year seems the perfect time to serve moussaka. Summer is just around the corner (hopefully) but it's still not warm enough to live on salad and cold dishes alone.

Similar to a lasagne,  yet not quite so heavy, tucking into moussaka with some salad on the side does at least help you to envisage summer days. In fact on a warm night, you might even be able to imagine you are dining on a Greek island. OK that might be stretching it but one can dream.......

So forgetting the fantasy, moussaka still makes a fabulous meal, which is good enough to share with friends.  While it tastes delicious on the day it is made, it is even better when reheated the following day when the flavours have had time to develop.

So it a good meal to make at the weekend when you have a bit more time and reheat on Monday evening - not that it takes that long to make anyway.  I also find it a great midweek meal now that there is often just the two of us as we can eat half the day its made and the rest the following day.

An update on an old favourite

For this recipe, I have taken an old recipe of mine based on a  greek original which I've gradually updated over the last few times I've cooked it.  

Originally the aubergine was sautéed rather than baked but I have found this can soak up a lot of oil and that can really up the number of calories in the dish. 

I also used to add potatoes because they were cheaper than aubergines but I think it is much nicer without them and it's also quicker as these would need to be parboiled.

I have also up'ed the amount of wine I added as it think it adds to the flavour but if you don't want to add wine then just add water instead.  And these days I like to add some ground allspice and cinnamon into the meat mixture as it helps enhance the flavour.

  I suspect my Greek friends might not now recognise this dish as being very authentic but its still a favourite in our household.

Cook's Tips

• Add a layer of sliced par boiled potatoes to "stretch" this dish to serve 6 people.
• Add some courgettes sliced long ways in place of or in addition to the aubergine
• Use mince beef instead of mince lamb
• Use 2 teaspoon mixed dried herbs or oregano in place of fresh mint.

More Mince Recipes Made Easy

Step by step easy moussaka

Step 1

Drizzle the aubergine slices with oil and bake.

Step 2

Sauté the onion add the meat and brown.

Step 3

Add the wine and allow to bubble for a few minutes.

Step 4

Add the spices, tomato purée and mint.

Step 5

Add the tin of tomatoes and simmer for 5 minutes. Taste and adjust the seasoning.

Step 6

Place a layer of aubergine in the bottom of the dish and spoon the meat mixture on top.

Step 7

Top the meat mixture with another layer of aubergine.

Step 8

Cover with the yogurt mixture and sprinkle cheese on top.

Step 9

Bake until golden.

Easy moussaka

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Simple tasty meal for 4. Perfect for midweek dinner.

Course Main

Cuisine Greek

Keyword family dinner, midweek dinner

Skill Level Easy

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 631

Author Jacqueline Bellefontaine

Equipment

• ovenproof dish
• 2 baking sheet

Ingredients

• About 4 tablespoon olive oil or rapeseed oil
• 2 large aubergines sliced
• 1 onion finely chopped
• 2 cloves garlic chopped
• 500 g lean minced lamb (1lb2oz)
• 100 ml red wine or water (4floz)
• ¼ teaspoon allspice
• ½ teaspoon ground cinnamon
• 3 tablespoons tomato purée
• 2 tablespoons chopped fresh mint
• 400 g tin chopped tomatoes (14oz)
• salt and freshly ground pepper
• 2 eggs
• 500 g Greek style natural yogurt (1lb2oz)
• pinch of nutmeg
• 75 g cheddar cheese (3oz) grated

metric - US cups

Instructions

• Preheat the oven to 190℃/180℃ fan/gas mark 5. Lightly oil a baking dish.
• Brush one or two baking trayz with a little oil then lay out the 2 slices aubergines in a single layer, use two if one tray is not large enough. Drizzle the aubergine slices with oil, then bake for 15 minutes until just tender.
• Heat about 2 teaspoons of oil in a frying pan and sauté 1 chopped onion for 3 to 4 minutes until beginning to soften. Add 2 chopped garlic cloves and 500g (1lb2oz) mince and cook until browned, breaking up the mince with the side of a spoon as it cooks.
• Add 100ml (4floz) red wine and allow to bubble for a minute or two then stir in the ¼ teaspoon app spice and ½ teaspoon ground cinnamon, 3 tablespoons tomato purée and 2 tablespoons mint. Stir in the can of tomatoes and simmer for about 5 minutes. Remove from the heat and season to taste.
• Lightly beat 2 eggs to break up then beat into 500g (1lb2oz) yogurt and season with a little salt, pepper and grated nutmeg.
• Arrange half the aubergine slices in the bottom of the dish. Then add the meat filling. Top with the remaining aubergine slices.
• Pour yogurt mixture over the top and sprinkle with grated cheese. Bake in the centre of the oven for 45 minutes until golden.

Video

Notes

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)

While delicious served immediately the flavour of moussaka improves if you cool and reheat it the following day.

Freeze for up to 6 months. Defrost fully before reheating.

Nutrition

Calories: 631kcal | Carbohydrates: 31g | Protein: 46g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 199mg | Sodium: 432mg | Potassium: 1181mg | Fiber: 10g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 19mg | Calcium: 366mg | Iron: 5mg

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