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Photo of Free-form moussaka by WW

Free-form moussaka

Total Time
30 min
15 min
15 min
A healthier and lighter version of the Mediterranean classic moussaka.


Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

400 g

Ground cinnamon

½ tsp

Ground allspice

½ tsp

Tomato paste

1 tbs


4 medium, finely chopped


2 medium, (700g)

Greek yoghurt, plain, low-fat, no added sugar



2 tbs

Lemon juice

1 tbs

Fresh mint

½ cup(s), torn


  1. Heat oil in a large non-stick frying pan over medium heat. Cook half the onion, stirring, for 3-4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the lamb and combined spices and cook, stirring, for 5 minutes or until browned. Add the tomato paste, half the tomato and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
  2. Meanwhile, cut each eggplant into six 2cm-thick slices. Heat a chargrill or barbecue on medium-high. Lightly spray both sides of the eggplant with oil. Cook the eggplant, in batches, for 2-3 minutes each side or until lightly charred and tender.
  3. Combine the yoghurt, hummus and half the lemon juice in a small bowl. Season with salt and pepper. Finely chop 2 tablespoons of the mint. Combine chopped mint, onion and remaining tomato and lemon juice in a small bowl. Season with salt and pepper.
  4. Place 1 slice eggplant on each serving plate. Top each with ¼ cup of the meat mixture and a few torn mint leaves. Layer with remaining eggplant, meat mixture and torn mint, finishing with a slice of eggplant. Serve the moussaka topped with the yoghurt mixture and the tomato salsa.


SERVING SUGGESTION: Salad of baby rocket leaves, chopped cucumber and chopped avocado drizzled with lemon juice.