5-Ingredient Greek Moussaka Bake

Name: 5-Ingredient Greek Moussaka Bake
Prep time: 30 min
Cook time: 60 min
Yield: 8

greek moussaka eggplant 5-ingredient baked mediterranean layered comfort-food make-ahead family-dinner

Classic Greek moussaka simplified to five essential ingredients, featuring layers of tender eggplant, rich meat sauce, and creamy topping for an authentic Mediterranean feast.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 60

Ingredients

2 large2 large eggplants, sliced into 1cm rounds
500g1.1 lb lean lamb mince
500ml2 cups tomato passata
500g2 cups thick Greek yogurt
200g7 oz feta cheese, crumbled

Instructions

Preheat oven to 200°C (400°F). Slice the 2 large2 large eggplants into 1cm thick rounds, salt generously, and let sit for 20 minutes to draw out bitterness. Pat dry and brush with olive oil.
Arrange eggplant slices on baking trays and roast for 20-25 minutes until golden and tender. Remove and reduce oven temperature to 180°C (350°F).
Meanwhile, brown the 500g1.1 lb lean lamb mince in a large pan over medium-high heat for 8-10 minutes, breaking it up with a spoon. Add the 500ml2 cups tomato passata, season with salt and pepper, and simmer for 15 minutes until thickened.
In a bowl, whisk the 500g2 cups thick Greek yogurt with half the 200g7 oz feta cheese and a pinch of salt and pepper to create the creamy topping layer.
In a 23x33cm baking dish, layer half the roasted eggplant, all the lamb mixture, remaining eggplant, then spread the yogurt mixture on top. Sprinkle with remaining feta.
Bake for 35-40 minutes until golden brown on top and bubbling around the edges. Rest for 15 minutes before cutting - this allows the layers to set properly.

Ingredients

id: eggplants metric: 2 large imperial: 2 large name: eggplants, sliced into 1cm rounds
id: lamb_mince metric: 500g imperial: 1.1 lb name: lean lamb mince
id: passata metric: 500ml imperial: 2 cups name: tomato passata
id: greek_yogurt metric: 500g imperial: 2 cups name: thick Greek yogurt
id: feta_cheese metric: 200g imperial: 7 oz name: feta cheese, crumbled

Instructions

Preheat oven to 200°C (400°F). Slice the {eggplants} into 1cm thick rounds, salt generously, and let sit for 20 minutes to draw out bitterness. Pat dry and brush with olive oil.
Arrange eggplant slices on baking trays and roast for 20-25 minutes until golden and tender. Remove and reduce oven temperature to 180°C (350°F).
Meanwhile, brown the {lamb_mince} in a large pan over medium-high heat for 8-10 minutes, breaking it up with a spoon. Add the {passata}, season with salt and pepper, and simmer for 15 minutes until thickened.
In a bowl, whisk the {greek_yogurt} with half the {feta_cheese} and a pinch of salt and pepper to create the creamy topping layer.
In a 23x33cm baking dish, layer half the roasted eggplant, all the lamb mixture, remaining eggplant, then spread the yogurt mixture on top. Sprinkle with remaining feta.
Bake for 35-40 minutes until golden brown on top and bubbling around the edges. Rest for 15 minutes before cutting - this allows the layers to set properly.

Tips

Eggplant Preparation: Salting and draining the eggplant removes bitterness and prevents the dish from becoming watery. Don't skip this step.

Meat Alternatives: Ground beef can be substituted for lamb, though lamb provides more authentic Mediterranean flavour.

Yogurt Selection: Use thick, strained Greek yogurt for the best texture. Regular yogurt will make the topping too thin.

Make-Ahead Benefits: Moussaka actually improves overnight. Assemble completely, refrigerate, then bake the next day, adding 10-15 minutes to cooking time.

Proper Resting: Let the moussaka rest after baking so the layers hold together when cut. This patience is rewarded with clean, beautiful slices.

Serving Suggestions: Serve with a simple Greek salad, crusty bread, and perhaps a glass of robust red wine for the full Mediterranean experience.

Tips

Eggplant Preparation: Salting and draining the eggplant removes bitterness and prevents the dish from becoming watery. Don't skip this step.

Meat Alternatives: Ground beef can be substituted for lamb, though lamb provides more authentic Mediterranean flavour.

Yogurt Selection: Use thick, strained Greek yogurt for the best texture. Regular yogurt will make the topping too thin.

Make-Ahead Benefits: Moussaka actually improves overnight. Assemble completely, refrigerate, then bake the next day, adding 10-15 minutes to cooking time.

Proper Resting: Let the moussaka rest after baking so the layers hold together when cut. This patience is rewarded with clean, beautiful slices.

Serving Suggestions: Serve with a simple Greek salad, crusty bread, and perhaps a glass of robust red wine for the full Mediterranean experience.

Categories & Tags

Category:

Main Dishes

Tags:

greek moussaka eggplant 5-ingredient baked mediterranean layered comfort-food make-ahead family-dinner