Beef Moussaka with Yoghurt Béchamel Sauce

Take this typical Greek dish and make it your own with this nutritious recipe

  • Serves: 3
cal 493
Beef Moussaka with Yoghurt Béchamel Sauce
  • 2 aubergines, thinly sliced
  • 1 large red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 500g extra lean minced beef
  • 400g passata
  • 2 tsp ground cinnamon
  • 1 tsp dried mixed herbs
  • olive oil
  • sea salt and black pepper
  • For the topping

  • 1 tsp cornflour
  • 300g Greek yoghurt
  • 2 eggs
  • pinch of nutmeg (optional), freshly grated
  • 50g Parmesan cheese, freshly grated

Nutrition: per serving

  • cal493
  • fat18.9g
  • protein57.5g
  • sat fat 6.7g
  • carbs23.7g
  • salt1.14g
  • sugar 18.4g

Ingredients

  • 2 aubergines, thinly sliced
  • 1 large red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 500g extra lean minced beef
  • 400g passata
  • 2 tsp ground cinnamon
  • 1 tsp dried mixed herbs
  • olive oil
  • sea salt and black pepper
  • For the topping
  • 1 tsp cornflour
  • 300g Greek yoghurt
  • 2 eggs
  • pinch of nutmeg (optional), freshly grated
  • 50g Parmesan cheese, freshly grated
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Method
  • Preheat the oven to 180C/350F/Gas 4. Spread the aubergine slices out on a baking sheet in a single layer. Brush with a little olive oil and bake for about 20-25 minutes until nice and soft.
  • Heat a little oil in a pan, add the onion, garlic and a good pinch of salt and sauté until the onion has softened. Add the beef and cook until it changes colour. Add the passata and half the cinnamon and simmer until the passata has reduced and you have a thick sauce. Add the dried herbs and remaining cinnamon, then taste and adjust the seasoning if necessary. Spoon a thin layer of the meat sauce into an ovenproof dish, about 28 x 20 x 6cm deep. Add a layer of aubergine slices on top then another layer of meat sauce, repeating until both ingredients are used up.
  • Make the topping by mixing the cornflour into a small amount of the yoghurt, until smooth. Add the remaining yoghurt, then whisk the eggs into the mixture. Add some salt, pepper and nutmeg, then add the Parmesan and mix well. Spoon the topping over the meat and bake for 45-50 minutes, until the topping has set and is turning golden.
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Beef Moussaka with Yoghurt Béchamel Sauce

Recipe taken from:

How to Cook Healthily by Dale Pinnock (Quadrille, £20) quadrille.co.uk

Nutrition: per serving

  • cal493
  • fat18.9g
  • protein57.5g
  • sat fat 6.7g
  • carbs23.7g
  • salt1.14g
  • sugar 18.4g

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