Can I make this dish ahead of time?

Absolutely! You can prepare the components ahead of time and assemble just before baking. Alternatively, assemble the entire dish, refrigerate unbaked for up to 24 hours, then add an extra 10-15 minutes to the baking time. The flavors actually develop beautifully overnight, making it taste even better the next day.

How do I know when my moussaka is fully cooked?

The moussaka is ready when the top is golden brown and slightly puffed, and the edges are bubbling. If you insert a knife into the center, it should come out hot to the touch. Let it rest for 10-15 minutes before serving to firm up slightly.

Can I use beef instead of lamb?

Yes, ground beef works perfectly in this recipe. Choose a cut with some fat content (like 80/20) for the best flavor. You could even use a mixture of beef and pork, or turkey for a lighter option, though the flavor profile will be different.

My yogurt topping curdled - what went wrong?

This usually happens if the eggs are added to hot yogurt or if the oven temperature is too high. Make sure your yogurt is at room temperature and your eggs are well-beaten before combining them. Also, ensure you're baking at the reduced temperature specified in the recipe.

Cheat's Moussaka Recipe

Name: Cheat's Moussaka Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds; 1 tsp salt; 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) 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; 2 cups (500 g) full-fat Greek yogurt; 1 cup (125 g) freshly grated cheddar cheese; 2 eggs; ½ tsp salt; ¼ tsp freshly cracked black pepper; ¼ cup (25 g) freshly grated parmesan cheese; Olive oil spray; 1 sprig oregano, leaves picked (optional); Extra-virgin olive oil, for drizzling (optional)

Description

This Cheat’s Moussaka offers all the warm, comforting flavors of a traditional moussaka with a few convenient shortcuts. Layers of tender potatoes, roasted eggplant, a savory lamb filling, and a creamy yogurt and cheese topping come together in perfect harmony, creating an easy yet satisfying dish that’s perfect for family dinners or special occasions.

Ingredients

Units Scale

Eggplant

1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds
1 tsp salt
Olive oil spray

Potato Base

4–5 medium potatoes (any variety)

Lamb Filling

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)
1/2 cup (125 ml) red wine (optional)
400 g (14 oz) tinned crushed tomatoes
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly cracked black pepper

Creamy Yogurt and Cheese Topping

2 cups (500 g) full-fat Greek yogurt
1 cup (125 g) freshly grated cheddar cheese
2 eggs
1/2 tsp salt
1/4 tsp freshly cracked black pepper
1/4 cup (25 g) freshly grated parmesan cheese
Olive oil spray

To Serve

1 sprig oregano, leaves picked (optional)
Extra-virgin olive oil, for drizzling (optional)

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Instructions

Preheat the Oven:
Preheat your oven to 240°C (475°F) or 220°C (425°F) for fan-forced ovens.
Prepare the Eggplant:
Place the eggplant slices on a wire rack over a baking tray and sprinkle both sides with salt. Allow them to sit for 10 minutes (up to 30 minutes for best results). Use a paper towel to wipe off the salt and any drawn-out liquid.
Cook the Eggplant:
Arrange the eggplant slices on a lined baking tray, ensuring they don’t overlap. Spray generously with olive oil and bake for 15–20 minutes, turning them halfway through, until browned and tender. Set aside.
Prepare the Potato Base – Microwave Method:
Place the whole potatoes in a microwave-safe container in a single layer. Add ¼ cup (60 ml) water to the base. Cover with the lid slightly ajar and microwave for 12–14 minutes until fork-tender. Let them cool slightly before peeling and slicing into 7.5 mm (1/2 inch) rounds.
Prepare the Potato Base – Stovetop Method:
Add the potatoes to a large pot and cover them with water, ensuring they are submerged by at least 4 cm (1½ inches). Bring to a boil, then simmer for 20–25 minutes until fork-tender. Cool slightly, peel, and slice into 7.5 mm (1/2 inch) rounds.
Cook the Lamb Filling:
Heat olive oil in a heavy-based frying pan over medium-high heat. Add the diced onion and minced garlic, stirring until softened (about 2–3 minutes).
Add the minced lamb and cook for 5–6 minutes, breaking it apart with a spatula until browned. Stir in the tomato paste, cooking for 30 seconds. Add the red wine and let it cook for an additional 1–2 minutes until most of the liquid evaporates. Stir in the crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer on low heat, uncovered, for 10–12 minutes.
Make the Creamy Yogurt and Cheese Topping:
In a large mixing bowl, combine the Greek yogurt, cheddar, eggs, salt, and pepper.
Assemble the Dish:
Reduce the oven temperature to 220°C (425°F) or 200°C (400°F) fan-forced.
Layer the sliced potatoes in the base of a baking dish. Spread the lamb filling evenly over the potatoes. Arrange the roasted eggplant slices on top. Spoon the yogurt cheese topping evenly over the eggplant and sprinkle with parmesan cheese.
Bake:
Bake the assembled dish for 20–25 minutes until the top is crispy and golden brown.
Serve:
Garnish with fresh oregano and drizzle with extra-virgin olive oil before serving, if desired.

Notes

For a variation, substitute eggplant with zucchini (courgette) or use extra layers of potatoes for a heartier dish.
Waxy potatoes such as desiree or Dutch cream (Yukon gold in the US) hold their shape better, while starchy potatoes such as sebago (russet in the US or maris piper in the UK) give a softer texture. Either type works well for this recipe.

Nutrition

Serving Size: 1 Serving
Calories: 400kcal
Sugar: 5g
Sodium: 750mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 115mg