Description
This Cheat’s Moussaka is a simplified and quicker version of the classic Greek dish, layering tender eggplant and potatoes with a rich, spiced minced lamb sauce, topped with a creamy, cheesy yogurt and egg custard. Perfect for a comforting family dinner that captures the traditional flavors without the lengthy prep and baking time.
Ingredients
Scale
Vegetables
- 1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds
- 4–5 medium potatoes (any variety)
- 1 onion, finely diced
- 1 tsp freshly minced garlic
Meat Sauce
- 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
Custard 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
Other
- 1 tsp salt (for eggplant)
- Olive oil spray
- 1 tbsp extra-virgin olive oil
- Olive oil spray (for potatoes and final greasing)
- 1 sprig oregano, leaves picked (optional, for garnish)
- Extra-virgin olive oil, for drizzling (optional)
Instructions
- Prepare the Eggplant: Slice the eggplant into 7.5 mm (1/2 inch) rounds and sprinkle with 1 tsp salt. Let them sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
- Prepare the Potatoes: Peel and slice the potatoes into thin rounds. Lightly spray with olive oil and season with salt if desired.
- Cook the Meat Sauce: Heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the finely diced onion and minced garlic; sauté until softened and fragrant. Add the minced lamb or beef, breaking it up as it cooks until browned. Stir in the tomato paste and cook for 1–2 minutes to intensify the flavor. Pour in the red wine if using, allowing it to reduce slightly. Add the crushed tomatoes, dried oregano, ground cumin, ground cinnamon, salt, and pepper. Simmer the sauce for 15–20 minutes until thickened and flavorful.
- Cook Potatoes and Eggplant: Preheat the oven to 190°C (375°F). Arrange the potato slices on a baking sheet, spray lightly with olive oil, and roast for about 20 minutes or until tender but not browned. Spray a separate baking tray with olive oil and roast the eggplant slices for about 15 minutes until soft, flipping once.
- Make the Custard Topping: In a bowl, whisk together the full-fat Greek yogurt, grated cheddar, eggs, salt, and pepper until smooth.
- Assemble the Moussaka: In a greased baking dish, layer half of the roasted potatoes, then all of the eggplant slices, followed by the meat sauce. Top with the remaining potatoes. Pour the yogurt and cheese custard over the top evenly. Sprinkle grated parmesan over the custard.
- Bake: Place the assembled moussaka in the oven and bake for 25–30 minutes or until the top is set and golden brown.
- Garnish and Serve: Remove from the oven and allow to rest for 10 minutes. Garnish with fresh oregano leaves and a drizzle of extra-virgin olive oil if desired before serving. Serve warm.
Notes
- Salting the eggplant before cooking reduces bitterness and removes excess water, preventing sogginess.
- If red wine is not available or preferred, substitute with beef broth or omit entirely.
- Roasting the potatoes and eggplant separately ensures they are cooked perfectly and maintain texture.
- The yogurt-based topping offers a lighter alternative to traditional béchamel sauce but still delivers a creamy finish.
- Allowing the moussaka to rest before serving helps it set and makes slicing easier.
