Greek-Style Moussaka with Yogurt Recipe

Name: Greek-Style Moussaka with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Eggplant; 2 Potatoes; 2 clove Garlic (minced); 1/2 large Onions (minced); 300 grams Ground beef; 1 can Canned tomatoes; 1 tbsp Parsley (minced); 1/2 tsp Oregano (dried); 3 shakes Cinnamon powder; 1/2 tsp Salt; 1 dash Black pepper; 1 tbsp Japanese Worcestershire sauce; 1 tbsp Olive oil; 85 grams x 2 Plain yogurt (I used Activia brand); 1 Egg; 3 tbsp Parmesan cheese; 1 Salt and pepper

Servings: persons

1 large Eggplant
2 Potatoes
2 clove Garlic (minced)
1/2 large Onions (minced)
300 grams Ground beef
1 can Canned tomatoes
1 tbsp Parsley (minced)
1/2 tsp Oregano (dried)
3 shakes Cinnamon powder
1/2 tsp Salt
1 dash Black pepper
1 tbsp Japanese Worcestershire sauce
1 tbsp Olive oil
85 grams x 2 Plain yogurt (I used Activia brand)
1 Egg
3 tbsp Parmesan cheese
1 Salt and pepper

1
Cut the eggplant including the skin into round slices about 1 cm thick.
2
Preheat the oven to 190C.
3
Peel the potatoes, and cut into 5 mm thick round slices.
4
Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes.
5
Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil.
6
Saute the garlic and onion until they become translucent.
7
Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
8
Add in the ingredients, and mash the tomatoes with the wooden spatula.
9
Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid.
10
In the mean time, pierce the eggplant slices with a fork.
11
Cover with plastic wrap, and microwave for about 3 minutes until they become soft.
12
Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
13
Taste the Step 5 meat sauce and adjust the flavour.
14
Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat.
15
Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top.
16
Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown.
17
Cut into rectangle portions, serve, and enjoy.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large Eggplant, 2 Potatoes, 2 clove Garlic (minced), 1/2 large Onions (minced), and more.

Yes, Greek-Style Moussaka with Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Moussaka with Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions