Description
Cheat’s Moussaka is a simplified and quicker version of the traditional Greek layered casserole, featuring tender slices of eggplant and potatoes baked with a rich, spiced lamb or beef tomato sauce and topped with a creamy yogurt and cheese mixture. This recipe is perfect for a hearty, comforting dinner that doesn’t require complex steps or long cooking times.
Ingredients
Scale
Vegetables
- 1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds
- 1 tsp salt
- 4–5 medium potatoes (any variety)
Meat Sauce
- 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 yogurt
- 1 cup (125 g) freshly grated cheddar
- 2 eggs
- ½ tsp salt
- 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
- Prepare Eggplants and Potatoes: Slice the eggplant into 7.5 mm rounds and sprinkle with 1 tsp salt to draw out bitterness. Set aside. Peel and slice the potatoes into rounds of similar thickness.
- Preheat and Prepare Baking Dish: Preheat the oven to 180°C (350°F). Lightly spray the eggplant slices with olive oil and lay them on a baking sheet. Arrange potato slices similarly. Bake or roast both vegetables until tender and golden, approximately 20 minutes for eggplant and 25 minutes for potatoes, flipping once halfway.
- Cook the Meat Sauce: While vegetables cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Stir in minced garlic, then add minced lamb or beef. Cook until browned. Stir in tomato paste, red wine (if using), and crushed tomatoes. Season with dried oregano, cumin, cinnamon, salt, and pepper. Simmer for 15-20 minutes until thickened.
- Prepare the Topping: In a large bowl, whisk together Greek yogurt, grated cheddar, eggs, salt, and black pepper until smooth. Stir in grated parmesan for additional richness.
- Assemble the Moussaka: In a greased ovenproof dish, layer half of the baked potatoes, topped with half the eggplant slices. Spread half of the meat sauce over the vegetables. Repeat layering with the remaining potatoes, eggplant, and meat sauce.
- Add the Yogurt Topping: Evenly pour the yogurt and cheese mixture over the top layer of meat sauce. Spray lightly with olive oil and sprinkle with fresh oregano leaves if desired. Drizzle a little extra virgin olive oil on top for flavor and browning.
- Bake the Moussaka: Bake in the preheated oven for 25-30 minutes or until the topping is golden and set. Remove from oven and let rest for 10 minutes before serving.
Notes
- Salting the eggplant slices helps reduce bitterness and excess moisture.
- Using full-fat Greek yogurt and grated cheddar provides the necessary creaminess and richness in the topping without needing a traditional béchamel sauce.
- Red wine in the meat sauce is optional but adds depth of flavor.
- Let the moussaka rest before serving to allow it to set and make slicing easier.
- For a vegetarian version, substitute meat with lentils or a mix of sautéed vegetables.
