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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
