Cheat’s Moussaka Recipe

Introduction

Cheat’s Moussaka is a simplified take on the classic Greek dish, layering tender potatoes, rich lamb filling, and baked eggplant with a creamy yoghurt and cheese topping. This recipe is perfect for home cooks looking for comfort food without the complexity.

Ingredients

• 1 eggplant (aubergine), sliced into 7.5 mm (½ inch) rounds
• 1 tsp sea salt flakes
• 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 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 yoghurt
• 1 cup (125 g) freshly grated cheddar
• 2 eggs
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (25 g) freshly grated parmesan
• Olive oil spray
• 1 sprig oregano, leaves picked (optional)
• Extra-virgin olive oil, for drizzling (optional)

Instructions

1. Step 1: Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced).
2. Step 2: Place the eggplant slices on a wire rack over a baking tray and sprinkle salt on both sides. Set aside for 10 minutes, or up to 30 minutes for best results.
3. Step 3: Wipe off the salt and liquid with a paper towel. Arrange the eggplant slices on a lined baking tray so they don’t touch and spray generously with olive oil. Bake for 15–20 minutes, turning once halfway until browned and soft. Set aside.
4. Step 4: Cook the potatoes. For the microwave method, place potatoes in a microwave-safe container with ¼ cup (60 ml) water, cover slightly, and microwave for 12–14 minutes until tender. Cool slightly and peel. For stovetop, boil potatoes covered by water for 20–25 minutes until tender. Peel and slice into 7.5 mm (½ inch) rounds.
5. Step 5: Heat olive oil in a large frying pan over medium-high heat. Add onion and garlic, cooking for 2–3 minutes until softened.
6. Step 6: Add minced lamb or beef and cook for 5–6 minutes, breaking it apart until browned.
7. Step 7: Stir in tomato paste and cook for 30 seconds. Add red wine (if using) and cook until most liquid evaporates, about 1–2 minutes.
8. Step 8: Add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer uncovered on low heat for 10–12 minutes.
9. Step 9: In a large bowl, whisk together Greek yoghurt, cheddar, eggs, salt, and pepper for the cheesy topping.
10. Step 10: Reduce oven temperature to 220°C (425°F) (200°C/400°F fan-forced). Layer sliced potatoes at the base of a baking dish, then spread lamb filling evenly. Arrange the eggplant slices over the top.
11. Step 11: Pour the yoghurt and cheese mixture evenly over the eggplant layer, then sprinkle parmesan on top. Spray lightly with olive oil.
12. Step 12: Bake for 20–25 minutes until the top is golden and crispy.
13. Step 13: Serve garnished with fresh oregano leaves and a drizzle of extra-virgin olive oil, if desired.

Tips & Variations

• For a vegetarian version, substitute the meat with sautéed lentils or chopped mushrooms for a similar texture and flavor.
• If you don’t have a microwave, boiling the potatoes is just as effective. Peeling the potatoes when warm makes it easier.
• Using full-fat Greek yoghurt ensures a creamy topping that holds together well when baked.
• Adding cinnamon and cumin gives the filling authentic warmth, but feel free to adjust spices to your taste.

Storage

Store leftover moussaka covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb?

Yes, ground beef works just as well in this recipe and makes a delicious filling.

Do I have to use red wine?

No, red wine is optional. You can skip it or replace it with additional tomato sauce or a splash of beef broth for richness.

Cheat’s Moussaka Recipe

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★★★★★

4.9 from 97 reviews

• Author: Harry
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

Cheat’s Moussaka is a simplified, yet delicious take on the classic Greek casserole that layers tender eggplant and potatoes with a rich minced lamb filling, finished with a creamy yoghurt and cheese topping. This recipe uses oven roasting and stovetop cooking techniques to create a comforting, flavor-packed dish without the fuss of traditional bechamel sauce, perfect for a hearty family meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 eggplant (aubergine), sliced into 7.5 mm (½ inch) rounds
• 4–5 medium potatoes (any variety)
• 1 tsp sea salt flakes (for salting eggplant)

Meat 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)
• 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 yoghurt
• 1 cup (125 g) freshly grated cheddar
• 2 eggs
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (25 g) freshly grated parmesan

Finishing

• Olive oil spray (for eggplant baking and baking dish)
• 1 sprig oregano, leaves picked (optional)
• Extra-virgin olive oil, for drizzling (optional)

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Instructions

1. Preheat the oven: Set your oven to 240°C (475°F) or 220°C (425°F) if fan forced to get ready for roasting the eggplant.
2. Salt the eggplant: Place the eggplant slices on a wire rack over a baking tray, sprinkle both sides generously with sea salt flakes, and let them rest for 10 to 30 minutes to draw out moisture and reduce bitterness.
3. Cook the eggplant: Wipe off the salt and liquid with a paper towel. Arrange the slices on lined baking trays without overlapping, spray with olive oil, then bake for 15–20 minutes, flipping halfway, until browned and tender. Set aside.
4. Prepare the potato base (microwave or stovetop): For microwave, arrange potatoes in a microwave-safe container with ¼ cup water, cover slightly, and microwave for 12–14 minutes until soft. For stovetop, boil the potatoes in water covering them by at least 4 cm for 20–25 minutes until tender. Let cool slightly.
5. Peel and slice potatoes: Using a butter knife, peel the skins—they should come off easily—then cut potatoes into 7.5 mm (½ inch) slices and set aside.
6. Cook the lamb filling: Heat olive oil in a heavy frying pan over medium-high heat. Sauté the onion and garlic for 2–3 minutes until soft. Add minced lamb, cooking and breaking it up for 5–6 minutes until browned.
7. Add tomato paste and wine: Stir in tomato paste and cook for 30 seconds. Pour in red wine (if using) and cook 1–2 minutes till the liquid reduces significantly.
8. Simmer the sauce: Add crushed tomatoes, oregano, cumin, cinnamon, salt, and black pepper. Bring to a simmer, then cook uncovered on low heat for 10–12 minutes to thicken the sauce.
9. Prepare the yoghurt cheese topping: In a bowl, whisk together Greek yoghurt, grated cheddar, eggs, sea salt flakes, and black pepper until smooth and combined.
10. Assemble the moussaka: Lower 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, then layer with the roasted eggplant slices.
11. Add the topping and bake: Pour and drizzle the yoghurt-cheese mixture evenly over the top. Sprinkle grated parmesan on the surface. Bake for 20–25 minutes until the topping is golden and crispy.
12. Serve: Garnish with fresh oregano leaves and drizzle with extra-virgin olive oil if desired. Serve warm and enjoy the hearty, flavorful dish.

Notes

• Salting the eggplant helps remove excess moisture and bitterness, improving texture and flavor.
• You can cook the potatoes either by microwaving or boiling on the stovetop—both methods yield tender slices suitable for layering.
• Red wine is optional but adds depth of flavor to the meat sauce.
• Using full-fat Greek yoghurt ensures a creamy topping that complements the rich filling.
• Spray the eggplant slices and baking dish with olive oil to prevent sticking and aid browning.
• If you prefer, swap minced lamb for minced beef based on availability or preference.
• The topping replaces traditional béchamel with a lighter yoghurt-cheese mixture for convenience and flavor.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Moussaka, Greek casserole, eggplant, lamb, baked dish, cheesy topping, comfort food