Description
This Cheat’s Moussaka is a comforting, Mediterranean-inspired casserole with layers of tender eggplant, soft potato slices, spiced lamb ragù, and a luscious yogurt-cheese topping. It skips the traditional béchamel for a faster, lighter twist that’s still rich and satisfying. Perfect for cozy nights or dinner parties! #MoussakaMadeEasy #CheatsMoussaka #ComfortFoodClassic #EasyMediterraneanMeals
Ingredients
Scale
Eggplant
- 1 eggplant, sliced into ½ inch rounds
- 1 tsp salt
- Olive oil spray
Potato Base
- 4–5 medium potatoes
Lamb Filling
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 500 g (1 lb 2 oz) ground lamb or beef
- 2 tbsp tomato paste
- ½ cup red wine (optional)
- 400 g (14 oz) canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tsp salt
- ¼ tsp black pepper
Creamy Yoghurt and Cheese Topping
- 2 cups (500 g) full-fat Greek yogurt
- 1 cup (125 g) grated cheddar cheese
- 2 eggs
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup (25 g) grated parmesan cheese
- Olive oil spray
To Serve
- Fresh oregano leaves (optional)
- Extra-virgin olive oil (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Arrange eggplant slices on a tray, sprinkle with salt, and let sit for 10–15 minutes. Pat dry, spray with olive oil, and roast or grill until tender and golden.
- Peel and slice potatoes into ¼-inch rounds. Boil until just tender, then layer into the base of a baking dish.
- In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook briefly.
- Add ground lamb or beef and cook until browned. Stir in tomato paste, then pour in wine (if using) and reduce. Add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer until thickened.
- In a bowl, whisk together Greek yogurt, cheddar, eggs, salt, and pepper.
- Layer roasted eggplant over the potatoes. Spoon meat sauce over the eggplant, then spread the yogurt mixture on top. Sprinkle with parmesan and spray lightly with olive oil.
- Bake for 30–35 minutes, or until golden and bubbling.
- Let rest for 10 minutes before slicing. Garnish with fresh oregano and a drizzle of olive oil, if desired.
Notes
- To save time, roast the eggplant while the potatoes boil and the meat sauce simmers.
- Substitute the lamb with ground beef or plant-based mince if desired.
- The yogurt topping is a lighter alternative to béchamel—perfect for weeknight dinners.
- Leftovers reheat beautifully and taste even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 115mg