Cheat’s Moussaka

All the rich, comforting flavours of traditional moussaka – minus all the time-consuming effort!

I love eating traditional moussaka as much as the next person. Just thinking about that succulent sliced eggplant (aubergine) and thinly sliced potato filled with spiced lamb and creamy béchamel gets me fired up. But thinking about the hours of physical (and emotional!) labour involved in making one … the different components, the pots and pans, the washing up … it’s all too much. But not with my cheat’s version.

Cheat’s Moussaka has all the same rich, comforting flavours but without the need for a whisk-induced bicep workout to make a béchamel, and no need for protective headgear while you pan-fry the eggplant in sputtering oil. Instead the eggplant is oven-baked (hands-free … free for my wine glass) the potatoes soften in the microwave, and the béchamel is replaced with a simple, tangy Greek yoghurt and melty cheese topping (the yoghurt is insanely good in this!).

Other talking points – you can assemble it ahead of time, freeze the leftovers (if you don’t inhale the lot), and enjoy a homemade meal without feeling as if you’ve just finished the last leg of a triathlon. Remember, there’s no shame in a shortcut. In fact, pat yourself on the back for being smart enough to find a deliciously satisfying homestyle recipe that doesn’t require booking in to a post-cook stress-management retreat.

What is the difference between moussaka and lasagne?

The two dishes are very similar, but lasange is made with layers of pasta, while moussaka uses layers of vegetables (such as eggplant/aubergine, potato or zucchini/courgette).

Can I use beef instead of lamb?

Absolutely! Traditional moussaka is made with lamb, but beef works just as well if that’s what you have (or prefer). It will still be rich, comforting and delicious.

What can I use instead of eggplant (aubergine)?

Not an eggplant fan? No worries. Zucchini (courgette) works beautifully, or you can use extra potatoes for a heartier base.

Do I have to salt the eggplant (aubergine)?

Yes, and here’s why – salting draws out the bitterness and helps the eggplant become soft and creamy instead of spongy. If you’re in a hurry, you can skip the salting, but I promise it’s worth those extra 10 minutes.

What potatoes work best for this?

Any! Waxy potatoes like desiree or Dutch cream (Yukon gold in the US) hold their shape well, but starchy ones like sebago (russet in the US, or maris piper in the UK) give a softer bite. But whatever you have in the pantry will do just fine.

What sides work best with moussaka?

A fresh salad works best with a rich moussaka. Try a Green Leafy Salad with Balsamic Dressing, a simple Greek salad (cucumber, tomato, green capsicum/bell pepper, red onion, black olives and crumbled feta) or just simple crusty bread – or pita or Turkish bread.

Watch how to make Cheat’s Moussaka

If you enjoyed my Cheat’s Moussaka, I think you’ll love:

One-pan Chicken and Broccoli Lasagne
One-pot Lasagna
Eggplant and Tomato Pasta
Shepherd’s Pie
Crispy Potato Topped Beef “Pie”

Cheat’s Moussaka

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My Cheat’s Moussaka has all the comforting flavours of classic moussaka, but without the usual effort. A hands-off cheese topping, oven-baked eggplant (aubergine) and quick-prep potatoes make this an easy, freezer-friendly meal the whole family will love.

• Total Time: 55 minutes
• Yield: Serves 6

Ingredients

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EGGPLANT

• 1 eggplant (aubergine), sliced into 7.5 mm (1/2 inch) rounds (see note 1)
• 1 tsp salt
• Olive oil spray

POTATO BASE

• 4–5 medium potatoes (any)

LAMB FILLING

• 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

CREAMY YOGHURT AND CHEESE TOPPING

• 2 cups (500 g) full-fat Greek yoghurt
• 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

TO SERVE

• 1 sprig oregano, leaves picked (optional)
• Extra-virgin olive oil, for drizzling (optional)

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Instructions

1. Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced).
2. Salt the eggplant – Place the eggplant slices on a wire rack over a baking tray. Sprinkle the eggplant with salt on both sides. Set aside for 10 minutes (or up to 30 minutes for best results).
3. Cook the eggplant – Using a paper towel, wipe the salt and liquid off the eggplant. Arrange the eggplant on a lined baking tray so that it’s not touching – you may need two baking trays. Spray the eggplant generously with olive oil. Bake in the oven for 15–20 minutes or until browned and soft, turning once halfway through. Set aside.
4. Potato base: microwave method – Place the potatoes in a microwave-safe container in a single layer. Add ¼ cup (60 ml) of water to the base of the container. Cover with the lid slightly ajar. Microwave for 12–14 minutes, or until the potatoes are soft enough to easily be pierced with a fork. Allow the potatoes to cool slightly before handling (run them under cold running tap water to speed this process up).
5. Potato base: stovetop method – Place the potatoes in a large pot and cover with tap water so that the potatoes are covered by at least 4 cm (11/2 inches) of water. Bring to the boil, then simmer for 20–25 minutes, until tender enough to be pierced with a fork.
6. Use a butter knife to peel the skin off the potatoes (it will come off easily), then cut into 7.5 mm (1/2 inch) slices. Set aside.
7. Lamb filling – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened. Add the lamb and cook, breaking it up as you go with a spatula or wooden spoon, for 5–6 minutes or until browned.
8. Add the tomato paste and cook, stirring, for 30 seconds.
9. Add the red wine and cook for 1–2 minutes, or until most of the liquid has evaporated.
10. Add the crushed tomatoes, oregano, cumin, cinnamon, salt and pepper. Bring to a simmer, then cook over low heat, uncovered, for 10–12 minutes.
11. Creamy yoghurt and cheese topping – In a large bowl, combine the yoghurt, cheddar, eggs, salt and pepper.
12. Assemble – Reduce the oven temperature to 220°C (425°F) (200°C/400°F fan-forced). Arrange the sliced potato in the base of a baking dish. Top with the lamb filling, then the eggplant slices. Drizzle the cheese topping all over the top, as evenly as you can, using a ladle or large spoon, then sprinkle with parmesan. Bake for 20–25 minutes or until the top is crispy and golden.
13. Serve – Serve sprinkled with fresh oregano and extra-virgin olive oil, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Instead of eggplant try zucchini (courgette), or you can use extra potatoes for a heartier base.

Note 2 – Waxy potatoes like desiree or Dutch cream (Yukon gold in the US) hold their shape well, but starchy ones like sebago (russet in the US, or maris piper in the UK) give a softer bite. But whatever you have in the pantry will do just fine.

 

Make Ahead

Assemble the moussaka and refrigerate in an airtight container for up to 24 hours before baking. The lamb filling can be made up to 3 days ahead and stored in the fridge in an airtight container, or frozen for up to 3 months.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Freeze portions for up to 3 months. For best results, thaw completely in the fridge overnight prior to reheating.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: One-Pan / Comfort Food / Family Dinners
• Method: Baking
• Cuisine: Greek-inspired