Greek · intermediate
Greek Eggplant And Spiced Beef Skillet Moussaka
Seared eggplant slices layered with warm cinnamon-scented ground beef sauce and topped with a creamy nutmeg yogurt topping.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear eggplant slices for 3 minutes per side until tender and browned, working in batches if needed, then remove to a plate.
- 02
In the same skillet, heat remaining olive oil and cook chopped red onion and minced garlic for 3 minutes until softened.
- 03
Add ground beef and brown for 6 minutes, breaking it into small bits with a spoon, then drain off excessive rendered fat.
- 04
Stir tomato passata and ground cinnamon into the ground beef, cover, and simmer over low heat for 10 minutes until thick.
- 05
In a separate bowl, whisk together the Greek yogurt, whisked egg, and ground nutmeg until smooth.
- 06
Layer the seared eggplant over the meat sauce in the skillet, spoon the yogurt mixture evenly over top, cover with a tight lid, and steam on low heat for 8 minutes until the top layer is set.
A LITTLE KITCHEN KNOW-HOW
Stovetop Layered Simmering
Creating a multi-layered skillet meal by combining pre-cooked vegetables, rich meat ragù, and a custard top under low direct heat.
Notes from the kitchen
- Pre-searing eggplant slices cooks off excess moisture so the final dish remains thick rather than watery.
- Keep heat very low when setting the yogurt top layer so the egg sets smoothly without scrambling.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.