Lolo's Aubergine and Yogurt Moussaka

A lighter moussaka with roasted aubergine, a rich spiced meat and tomato sauce, and a creamy Greek yogurt topping. Comforting, satisfying, and perfect for sharing.

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Step 1

Prepare the aubergines – Slice the aubergines lengthways (about 1 cm thick). Brush with olive oil, season and place on baking trays. Roast at 200°C for 20–25 minutes, turning once, until golden and tender.

Step 2

Make the meat sauce – While the aubergines roast, heat olive oil in a large pan. Add onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute. Add the mince and cook until browned. Stir in tomatoes, tomato purée, oregano and cinnamon. Season and simmer for 15–20 minutes until thickened.

Step 3

Make the yogurt topping – In a bowl, whisk together the Greek yogurt, eggs, half the cheese, nutmeg, salt and pepper.

Step 4

Assemble – In a baking dish, layer some aubergine slices, then meat sauce. Repeat the layers, finishing with aubergine on top. Pour over the yogurt mixture and scatter with the remaining cheese.

Step 5

Bake – Bake at 180°C for 35–40 minutes, until golden and set.

Step 6

Rest – Leave for 10 minutes before serving.