Greek aubergine bake (moussaka)

Greek aubergine bake (moussaka) with aubergines, beef mince, tomatoes, Greek yoghurt and parmesan – hearty and served fresh from the oven.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 450 kcal per serving
• Protein: 35 g
• Fat: 25 g
• Carbs: 20 g

Ingredients

• 2 aubergines
• 300 g beef mince
• 400 g chopped tomatoes
• 200 g Greek yoghurt
• 50 g parmesan
• 1 tsp cinnamon

Method

You’ll need: oven · frying pan · griddle pan · baking dish · chopping board · knife · wooden spoon

1. Cut the aubergines into even slices, salt them and leave them to stand briefly. Then pat them dry.
2. Fry the aubergine slices on both sides in a hot griddle pan with a little olive oil until soft and lightly browned.
3. Brown the beef mince in a deep frying pan. Add the chopped tomatoes and cinnamon and let everything reduce until the sauce is rich and thick.
4. Layer the aubergines and meat sauce alternately in a baking dish. Finish with a layer of aubergine.
5. Stir the Greek yoghurt together with the parmesan and spread it evenly over the top. Bake in the oven at 200 °C (180 °C fan) for 20–25 min until the top is golden brown.
6. Leave the bake to rest briefly, then cut it into pieces. Best served warm.

Good to know

Moussaka is one of those dishes that instantly tastes like home. Warm, full of flavour and wonderfully unfussy. Just right when you fancy something hearty from the oven.

Swaps

Beef mince → lamb mince (a classic flavour) | Greek yoghurt → sheep's milk yoghurt (often stronger in flavour) | Parmesan → pecorino (sharper, also contains protein and calcium) | Griddle pan → oven with olive oil (cooks more evenly, often with less effort than frying)

Allergens

Contains milk (yoghurt and parmesan). Usually fine for children if you go easy on the cinnamon. In pregnancy, use pasteurised yoghurt and make sure the mince is cooked right through.