Moussaka Stack – for 2

Moussaka Stack.001
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Prep: 10 min
Cook: 30 min
Cost: $


  • canola oil spray
  • 1 medium eggplant sliced lengthways
  • 1 medium zucchini sliced lengthways
  • 1 small red capsium quartered and seeds removed
  • 200 grams lean beef mince
  • 1 small brown onion
  • 1 clove garlic crushed
  • 2/3 cup liquid beef stock
  • 2 small tomatoes chopped coarsley
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsley chopped fresh basil

Creamy lemon dressing

  • 1/4 cup reduced fat natural yoghurt
  • 1 clove garlic minced
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice


  1. Heat grill plate or large non-stick frypan and spray with oil
  2. Add eggplant, zucchini and capsicum and cook until browned and tender. Transfer to a plate and set aside
  3. While vegetables are grilling – in another large non-stick frypan, add the mince and cook until browned and cooked through. Transfer mince to a plate and set aside
  4. Reheat the frypan to medium heat and add onion, garlic and 1/3 cup of beef stock. Cook, stirring, until onion softens
  5. Add the browned mince, tomato, cinnamon, nutmeg and the rest of the beef stock, and bring to the boil. Reduce heat and simmer uncovered until the liquid is absorbed and tomatoes have softened (approx. 5 mins)
  6. Remove from heat and stir in basil and flat-leaf parsley
  7. Combine yoghurt, garlic, lemon zest and juice in a small jug
  8. Stack beef mixture and vegetables on plates and drizzle with yoghurt dressing. Serve immediately

Serves in 1 portion

  • Vegetables3 1/2
  • Lean meat or Alternatives1
  • Dairy1/4
  • Unsaturated Spreads/Oils1/2

What was swapped?

Regular mince was swapped for lean mince

Swap high fat lasagne dishes for this vegetable packed moussaka stack

This version of moussaka contains much less fat than traditional moussaka recipes


Leftover moussaka makes for an easy and tasty lunch the next day!

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