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14 December 2012,23:41 by
Mina Giouvanaki

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This quick moussaka is filled with appetizing ingredients like dried marjoram, cheese, mashed potato and other special seasonings. Its balanced flavorings also made the recipe more tempting. It is the reason why millions of people continue to serve this delectable recipe.
Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the aubergine in a shallow dish, cut sides uppermost and sprinkle with the cold water.
  • Cover with clingfilm (plastic wrap) and slit it to allow steam to escape. Cook on Full for 6 minutes until tender.
  • Allow to stand for 5 minutes, then drain. Slice the unpeeled aubergine.
  • Pour the milk and water into a bowl and stir in the dried potato. Cover and cook on Full for 5 minutes.
  • Stir well, then mix in the lamb, marjoram, salt and garlic.
  • Arrange alternate layers of aubergine slices and the potato mixture in a greased Dutch oven, using half the tomato slices to form a sandwich filling in the centre.
  • Cover with the remaining tomato slices. Beat together the yoghurt and egg and season to taste.
  • Spoon over the tomatoes and sprinkle with the cheese. Cover with clingfilm as before.
  • Cook on Full for 5 minutes. Uncover and brown under a hot grill (broiler) before serving.


  • 250 grams aubergine, halve it lengthways
  • 1 tablespoon cold water
  • 300 ml cold milk
  • 300 ml water
  • 1 packet instant mashed potato
  • 250 grams cold cooked lamb mince
  • 1 teaspoon dried marjoram
  • 2 garlic cloves, crushed
  • 1 egg
  • 3 tomatoes, blanched, skinned and sliced
  • 150 ml thick Greek plain yoghurt
  • 50 grams Cheddar cheese, grated
  • Salt and freshly ground black pepper

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