Greek-Style Moussaka with Beef and Yogurt Topping

Name: Greek-Style Moussaka with Beef and Yogurt Topping
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 6 servings
Cuisine: Greek-inspired
Ingredients: 2 whole large aubergines, sliced lengthwise; 3 tbsp olive oil, divided; 1 tsp fine salt, divided; 1 tbsp olive oil; 1 whole large onion, diced; 700 g lean minced beef; 3 whole ripe tomatoes, chopped; 120 ml dry red wine; 2 tbsp tomato paste; 1 tsp granulated sugar; 1/2 tsp black pepper; 150 g Greek yoghurt; 1 whole large egg; 60 g grated hard cheese

Roasted aubergine layered with a savoury beef, tomato and red wine sauce.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 40 minMakes 6 servings

Jump to Recipe

This moussaka layers roasted aubergine with a tomato-rich minced beef sauce and a golden cheese topping. The source includes no béchamel, so this version stays closer to its listed ingredients and finishes with a simple egg-and-yoghurt layer. Salt and dry the aubergine before roasting to reduce excess moisture. Let the assembled dish rest before cutting so the layers hold together. Sprinkle slices with salt and rest 20 minutes. Pat dry, brush with oil and roast at 220°C (425°F) for 20 minutes, turning once. Heat oil in a pan. Cook onion until soft, add beef and brown thoroughly. Stir in tomatoes, wine, tomato paste, sugar and pepper. Simmer 20 minutes until thick. Whisk yoghurt and egg together. Heat oven to 180°C (350°F).

Greek-Style Moussaka with Beef and Yogurt Topping

How to tell when it is ready

Bake 35 to 40 minutes until browned and bubbling. Rest 15 minutes before serving.

Tips

Sprinkle slices with salt and rest 20 minutes.
Heat oil in a pan.
Whisk yoghurt and egg together.
In a baking dish, arrange half the aubergine, spread over the beef sauce and top with remaining aubergine.

Troubleshooting

If the sauce is watery, simmer it uncovered until thick before layering.
If the top browns too quickly, cover loosely with foil.

Substitutions

Use minced lamb in place of beef.
Use a dairy-free yoghurt and omit cheese.

Variations

Add a pinch of cinnamon to the meat sauce.
Use a little grated nutmeg in the topping.

Serving suggestions

Serve with a Greek salad.
Offer crusty bread.
Add lemony greens.
Serve with plain yoghurt.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.

Storage

Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.

Food safety

Cook minced beef thoroughly and refrigerate leftovers promptly.

Frequently asked questions

Can I prepare moussaka ahead?

Assemble up to a day ahead, cover and refrigerate. Add about 10 minutes to baking time if it goes into the oven cold.

How should I store greek-style moussaka?

Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.

Serve with a Greek salad. Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Greek-Style Moussaka with Beef and Yogurt Topping