Must-make moussaka

An easy version of the classic Greek dish moussaka, cheesy and comforting…

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 342
  • fat 9g
  • saturates 4g
  • carbs 25g
  • sugars 6g
  • fibre 4g
  • protein 41g
  • salt 0.97g


  • 500g pack lean minced beef
  • 1 large aubergine
  • 150g pot 0% Greek yogurt
  • 1 egg, beaten
  • 3 tbsp parmesan, finely grated
  • 400g can chopped tomatoes with garlic and herbs
  • 4 tbsp sun-dried tomato purée
  • 400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)


Making it perfect
Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!


  1. Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.

  2. Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

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