Description

This Cheat’s Moussaka is a simplified version of the classic Greek dish, combining layers of tender potatoes, a flavorful lamb filling, roasted eggplant, and a creamy yogurt and cheese topping. Perfect for a cozy dinner or a family gathering, this streamlined recipe brings all the comforting flavors of moussaka to your table with minimal effort.

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)

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
2 eggs
1/2 tsp salt
1/4 tsp freshly cracked black pepper
1/4 cup (25 g) freshly grated parmesan
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 the oven to 240°C (475°F) or 220°C (425°F) fan-forced.
Salt the Eggplant
Place the eggplant slices on a wire rack set over a baking tray, sprinkling both sides with salt. Leave for 10–30 minutes to draw out excess moisture.
Cook the Eggplant
Wipe the salt and liquid off the eggplant with a paper towel. Arrange the slices on a lined baking tray (use two trays if necessary) ensuring they don’t overlap. Spray with olive oil and bake for 15–20 minutes, flipping halfway through. Set aside.
Prepare the Potatoes (Microwave Method)
Place the potatoes in a microwave-safe container with ¼ cup (60 ml) water at the base. Cover loosely and microwave for 12–14 minutes until tender. Cool slightly, peel, and slice into 7.5 mm (1/2 inch) rounds.
Stovetop Method
Boil the potatoes in a pot of water for 20–25 minutes until tender enough to pierce with a fork. Cool, peel, and slice.
Prepare the Lamb Filling
Heat olive oil in a large frying pan over medium-high heat. Cook the diced onion and garlic for 2–3 minutes until softened. Add the lamb and cook 5–6 minutes, breaking it apart, until browned. Stir in tomato paste and cook 30 seconds. Add red wine (if using) and cook for 1–2 minutes until reduced. Add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer uncovered on low heat for 10–12 minutes.
Make the Creamy Yogurt and Cheese Topping
Mix Greek yogurt, grated cheddar, eggs, salt, and pepper in a large bowl until well combined.
Assemble the Moussaka
Reduce the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Layer the sliced potatoes on the base of a baking dish. Spread the lamb filling over the potatoes, then layer the roasted eggplant on top. Pour the yogurt and cheese topping evenly, sprinkle with parmesan, and bake for 20–25 minutes until the top is crispy and golden.
Serve
Garnish with fresh oregano leaves and drizzle with extra-virgin olive oil, if desired.

Notes

Eggplant Substitute: Swap for zucchini or extra potatoes for a heartier dish.
Potato Tips: Waxy potatoes like Yukon Gold hold their shape, but starchy varieties like russet provide a softer texture.
Make Ahead: Assemble the dish and refrigerate for up to 24 hours before baking. Lamb filling can be made 3 days ahead or frozen for 3 months.
Leftovers: Store in the fridge for up to 3 days or freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 7g
Sodium: 650mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 25g
Cholesterol: 120mg