Recipe byThe ZestyPlate Kitchen
A speedy moussaka: spiced beef and tomato under soft aubergine and a yogurt, egg and parmesan layer, grilled until golden. Greek comfort in a hurry.
This is moussaka stripped down to its essentials so you can have the Greek flavours on a weeknight: spiced beef, soft aubergine and potato beneath a golden topping of yogurt, egg and Parmesan. The usual long-baked, layered version takes hours, whereas this one comes together in a single pan under the grill. It is the comfort without the commitment.
Jump to recipe
Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 500g Beef
- 1 large Aubergine
- 150g Greek Yogurt
- 1 beaten Egg
- 3 tbs Parmesan
- 400g Tomato
- 4 tbs Tomato Puree
- 350g Potatoes
Nutrition (per serving)
535
kcal
35g
Protein
29g
Carbs
31g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the grill to high. Brown the beef in a deep ovenproof frying pan over high heat for 5 minutes. Meanwhile, prick the aubergine with a fork and microwave on High for 3 to 5 minutes until soft. Mix the yogurt, egg and parmesan together with a little seasoning.
- Stir the tomatoes, purée and potatoes into the beef along with some seasoning and heat through. Smooth the surface of the beef with the back of a spoon, then slice the cooked aubergine and lay it on top. Pour the yogurt mixture over the aubergine, smooth it out evenly, and grill until the topping has set and turned golden.
Tips from the ZestyPlate Kitchen
- Microwaving the aubergine softens it in minutes and saves you frying it in lots of oil.
- Brown the beef well and season it generously; that savoury base carries the whole dish.
- Spread the yogurt topping right to the edges so it sets and colours evenly under the grill.
- Give it a few minutes to settle after grilling before you serve, so it holds together.
Frequently Asked Questions
It does away with the slow-baked layers and finishes instead with a quick yogurt-and-egg topping grilled until golden, all in one pan.
Yes. Lamb is the traditional choice and gives a richer flavour, while beef makes for a lighter, quicker version.
A straightforward mix of Greek yogurt, egg and Parmesan that sets into a golden, savoury layer under the grill, standing in for the usual béchamel.
It is at its best straight from the grill, but you can cook the beef base in advance, then add the aubergine and topping and grill when you want it.
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