Quick moussaka pots

Quick moussaka pots
  • Serves icon Serves 2
  • Time icon Takes 5 minutes to make and 30 minutes to cook

A creamy Greek classic made simple using ready-grilled aubergines and peppers. You can also double the recipe to make a fantastic family meal for four.


  • 1 tbsp olive oil
  • 100g ready-diced onions or 1 small onion, diced
  • 250g lean lamb mince, seasoned
  • 1 tbsp tomato purée
  • 230g can chopped tomatoes
  • Fresh oregano leaves
  • A handful chargrilled peppers (from a jar)
  • A handful pitted black olives
  • Ready-grilled aubergines (from a jar)
  • 100g Greek yogurt
  • 1 medium free-range egg
  • 50g feta, crumbled


  1. In a large frying pan, heat the olive oil and cook the onions until softened. Add the mince, break it up with a spoon and fry until browned. Stir through the tomato purée and pour over the canned tomatoes, oregano and a splash of water. Bring to a simmer and bubble rapidly for 15 minutes. 
  2. Preheat the grill to medium-high. Stir through chargrilled peppers and olives, then spoon between 2 x 350ml ovenproof dishes. Top each with a layer of aubergines slices. 
  3. In a bowl, mix Greek yogurt with the egg and spoon over the aubergines, scatter with feta. Pop under the grill for 5 minutes until browned.
  4. Scatter with some more oregano leaves, to serve.


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