Truly classic moussaka

This moussaka recipe is a delicious main option!

By The Good Housekeeping Cookery TeamPublished: 11 August 2002

Jump to recipe

food, cuisine, ingredient, dish, recipe, cookware and bakeware, cooking, comfort food, meal, fast food,

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 40 mins

Cal/Serv:

470

Ingredients

1
(2Ib 3½oz) aubergines, trimmed and cut into 5mm (¼in) thick slices
5 Tbsp.
olive oil
450 g
(1lb) onions, finely sliced
3
garlic cloves, crushed
700 g
(1½lb) lamb mince
2 level tbsp sun-dried tomato paste
400 g
can chopped tomatoes in rich tomato juice
1
cinnamon stick, crushed slightly
2
bay leaves
1 level tbsp freshly chopped oregano, plus extra sprigs to garnish

For the topping

200 g
tub Greek yoghurt
1
large egg
50 g
(2oz) freshly grated Parmesan cheese
A little freshly grated nutmeg
75 g
(3oz) feta cheese, roughly crumbled

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6. Put the aubergine slices on four baking sheets. Brush each side with a little oil; season. Roast for 35-40min, turning halfway through.
2. Step 2
  Meanwhile, heat the rest of the oil in a large pan. Add onions and cook over a low heat for 10min or until soft. Add the garlic and cook for 2min. Tip into a bowl while you cook the mince.
3. Step 3
  Put the mince in the pan and brown over a high heat. Return the onions and garlic to the pan. Add the tomato paste, chopped tomatoes, cinnamon, bay leaves and oregano. Bring to the boil and season. Simmer, half covered, for 20min.
4. Step 4
  To make the topping, put the yogurt, egg and half the Parmesan in a bowl. Season with salt, freshly ground black pepper and a little nutmeg, then mix everything together with a balloon whisk or wooden spoon until combined.
5. Step 5
  Put half the lamb in a 2 litre (3½ pint) ovenproof dish. Add half the aubergine, overlapping the slices where necessary. Season well and repeat layers with remaining lamb and aubergine slices.
6. Step 6
  Top with feta, pour yogurt mixture over and sprinkle with remaining Parmesan. Cook in oven for 35–40min or until browned. Allow to cool for 10–15min, garnish with oregano and serve.
  
  Try this other great moussaka recipe:
  
  Lamb moussaka
  
  To complete your dinner party, you may also want to try these other Greek recipes

Per Serving:

Calories: 470
Total carbs: 12 g
Total fat: 31 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next