Moussaka Stir Fry

Transform your dinner routine with this quick and flavorful Moussaka Stir Fry, a modern twist on the classic Greek dish that's perfect for busy weeknights! Packed with earthy spices like cinnamon, paprika, and allspice, this skillet meal layers the rich flavors of tender ground lamb or beef, golden sautéed eggplant, and a vibrant tomato sauce. Creamy Greek yogurt and fresh parsley add a refreshing finish, while optional crumbled feta cheese elevates every bite with salty zest. Ready in just 40 minutes, this one-pan recipe pairs beautifully with rice, pasta, or warm pita bread for a fuss-free yet satisfying Mediterranean-inspired feast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large eggplant
• 500 grams ground lamb or beef
• 1 medium onion
• 3 whole garlic cloves
• 0.25 teaspoons cinnamon
• 0.25 teaspoons ground allspice
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 150 grams plain Greek yogurt
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon paprika
• 50 grams feta cheese (optional, for garnish)

Directions

Step 1

Slice the eggplant into bite-sized cubes and sprinkle lightly with salt. Let sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally, until golden and softened. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Dice the onion and mince the garlic cloves, then add them to the skillet. Sauté for 2-3 minutes until fragrant and translucent.

Step 4

Add the ground lamb or beef to the skillet and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and fully cooked.

Step 5

Stir in cinnamon, ground allspice, and paprika. Mix well to coat the meat evenly with the spices.

Step 6

Add the tomato paste to the skillet and cook for 1 minute, stirring constantly. Next, add the canned diced tomatoes, salt, and black pepper. Stir well and let simmer for 5 minutes to allow the flavors to meld.

Step 7

Return the cooked eggplant to the skillet, and mix it with the meat and tomato mixture. Simmer for another 2-3 minutes.

Step 8

Remove the skillet from the heat. Fold in the Greek yogurt and chopped parsley, stirring gently to combine.

Step 9

Optional: Crumble feta cheese over the top for garnish before serving.

Step 10

Serve the Moussaka Stir Fry hot over rice, pasta, or with warm pita bread on the side. Enjoy!

Nutrition Facts

Serving size	1952.3 grams (1952.3g)

Amount per serving	% Daily Value*
Calories	2327

Total Fat 169.80g	218%
Saturated Fat 59.10g	296%
Polyunsaturated Fat 8.00g
Cholesterol 468mg	156%
Sodium 4640mg	202%
Total Carbohydrate 86.40g	31%
Dietary Fiber 32.00g	114%
Total Sugars 53.10g
Protein 121.40g	243%

Vitamin D 0IU	0%
Calcium 739mg	57%
Iron 15mg	82%
Potassium 4480mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 20.6%

Carbs: 14.6%