Description
This Cheat’s Moussaka is a simplified yet flavorful version of the traditional Greek layered casserole featuring tender slices of eggplant, hearty minced lamb or beef, and creamy yogurt cheese topping. Ready in just under an hour, it combines roasted vegetables with a rich spiced meat sauce and a luscious egg-infused yogurt topping, making it a perfect comforting meal for six.
Ingredients
Scale
Vegetables
- 1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds
- 4–5 medium potatoes (any variety)
- Olive oil spray, as needed
Meat Sauce
- 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) red wine (optional)
- 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
Topping
- 2 cups (500 g) full-fat Greek yogurt
- 1 cup (125 g) freshly grated cheddar
- 2 eggs
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup (25 g) freshly grated parmesan
- Olive oil spray, as needed
- 1 sprig oregano, leaves picked (optional)
- Extra-virgin olive oil, for drizzling (optional)
Instructions
- Prepare the Eggplant: Sprinkle the sliced eggplant rounds with 1 tsp salt and let them sit for about 15 minutes to draw out moisture and bitterness. Afterward, pat them dry with paper towels to remove excess moisture.
- Prepare Potatoes: Peel and slice the potatoes evenly. Preheat the oven, then spray a baking tray with olive oil and arrange the potato slices in a single layer. Roast at 200°C (390°F) for about 20 minutes or until golden and tender, flipping halfway through.
- Cook the Meat Sauce: In a large skillet or pan, heat 1 tbsp extra-virgin olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add freshly minced garlic and cook for 1 more minute. Add minced lamb or beef, breaking it up with a spoon, and cook until browned and cooked through.
- Add Flavorings: Stir in the tomato paste and cook for 1-2 minutes to deepen flavor. Optional: Pour in ½ cup red wine and let it simmer until reduced slightly. Add tinned crushed tomatoes, dried oregano, ground cumin, ground cinnamon, 1 tsp salt, and ¼ tsp black pepper. Simmer the sauce gently for about 15 minutes, allowing flavors to meld and sauce to thicken. Adjust seasoning to taste.
- Prepare the Yogurt Topping: In a bowl, whisk together the full-fat Greek yogurt, freshly grated cheddar, eggs, ½ tsp salt, and ¼ tsp freshly cracked black pepper until smooth and well combined. Stir in the grated parmesan last.
- Assemble the Moussaka: Grease or spray a baking dish with olive oil. Layer the bottom with the roasted potato slices, then add a layer of eggplant slices. Pour the meat sauce evenly over the vegetables. Add another layer of eggplant slices on top.
- Add Topping and Bake: Pour the yogurt and cheese mixture evenly over the top layer of eggplant. Spray lightly with olive oil spray for golden browning. Optionally sprinkle fresh oregano leaves on top and drizzle a little extra-virgin olive oil. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes or until the topping is set and golden brown.
- Serve: Let the moussaka cool slightly to set before cutting into portions. Serve warm and enjoy!
Notes
- Salting the eggplant helps reduce bitterness and excess moisture for better texture.
- Red wine is optional but adds depth of flavor to the meat sauce.
- Full-fat Greek yogurt provides the best creamy texture for the topping.
- If desired, substitute lamb with beef or a mixture for different flavor profiles.
- Allow the assembled moussaka to rest before serving so it holds together better when sliced.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
