Serves 4
1.5 syns + 4 HEa’s for entire recipe


1kg of aubergines (egg plant) sliced
400g of extra lean ground beef or lamb
1 large onion chopped finely
1 carrot chopped
1 courgette chopped
4 cloves of garlic
400g of passata
1 tablespoon of thyme
1 teaspoon of oregano
1/2 teaspoon of rosemary
1 tablespoon of tomato puree (1/2 syn)
splash of balsamic vinegar
200ml of beef stock (made up from 1 beef stock cube
1 teaspoon of marmite
1 bayleaf
1/2 teaspoon of chilli powder
1/2 teaspoon of cinnamon
1 teaspoon of brown sugar (1 syn)

for the cheese sauce:

1 packet of fat free soft cheese (or a tub of quark if you can’t get this)
1 cup of fat free natural yoghurt
2 eggs
112g of cheddar  (4xHEa portions)


Place the aubergine slices in a colander over a large bowl, layering with a sprinkling of salt. Leave to stand for 20mins.

Spray a frying pan with some non stick spray and brown the meat. Once all the meat is browned, drain off any excess fat and set aside.

Spray the frying pan again with some non stick spray and add the onion. Add a tablespoon of water if need to stop the onion from sticking. Cook for approx 2 minutes until golden and add the garlic. Cook for a further 2 mins.

Return the meat to the pan with the onion. Add the carrot and courgette. Then add the herbs,  passata, tomato puree, sugar, marmite, beef stock and splash of balsamic vinegar. Bring to the boil and then cover and simmer for 20 mins.

Preheat a grill pan or George Forman Grill. Rinse and pat dry the aubergine. Spray the grill pan with some non stick spray and place the aubergine on the pan, cook each side for approx 4 mins then turn over and cook the other side. Repeat this for all slices of aubergine.

Layer the aubergine and meat mixture in a oven proof dish. Making sure the final layer is a layer of aubergine.

For the cheese sauce, add the cream cheese, yoghurt and eggs to a blender. Pour over the top of the aubergines and sprinkle with the cheese.

Bake in a preheated oven at 180c of 350f for 35-40mins until the cheese on top is golden.

  • natty

    I have just joined slimming world and wanted to make moussaka as the family love it. This recipe was lovely, my son and i made it together. The only difficulty i had was how much natural yogurt to put in as i didnt know what a cup was, so i guessed it all turned out good though and everyone enjoyed it, couldnt tell that it wasnt the usual recipe. Thank you 🙂

  • admin

    a cup is = to about 230ml.

    I am glad you all enjoyed it. Thank you for taking the time to come and comment.

  • britgirl70

    hey, I love the recipes on your site!  can you tell me with the moussaka recipe if you can freeze it? It would be great it you could include on your recipes if they freeze well. I cook multiple meals at a time, so storing them in the freezer would make like a lot easier!

  • slimadmin

    yes I would make it all up as instructed, but in separate portions and then freeze one of the portions before it goes into the oven.

  • Made this on Valentines day – absolutely fantastic! That cheese/white sauce could be used anywhere. Will be trying it on a lasagne and a pasta bake very soon.
    All your recipes I have tried so far have been superb!

    thanks – keep it up