📝 About This Recipe
This dish takes the soul-warming flavors of a traditional Greek Moussaka and reimagines them through the lens of a smoky outdoor grill. Thick slabs of eggplant are charred to creamy perfection and layered with a deeply aromatic, cinnamon-spiced meat sauce and a velvety yogurt-feta cream. It is a lighter, more vibrant take on the classic casserole, capturing the essence of a Mediterranean summer in every bite.
🥗 Ingredients
The Eggplant
- 2 large Globe Eggplants (cut into 3/4-inch thick rounds)
- 1/4 cup Extra Virgin Olive Oil (for brushing)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
- 1 teaspoon Dried Oregano
Spiced Meat Ragù
- 1 lb Ground Lamb or Beef (80/20 fat ratio for best flavor)
- 1 medium Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 14 oz Crushed Tomatoes (canned, high quality)
- 1 tablespoon Tomato Paste
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Allspice
- 1/4 cup Red Wine (dry style like Cabernet or Agiorgitiko)
Whipped Feta Topping & Garnish
- 1/2 cup Greek Yogurt (full fat, plain)
- 4 oz Feta Cheese (crumbled)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Mint (torn or chiffonade)
- 2 tablespoons Pine Nuts (toasted)
👨🍳 Instructions
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1
Slice the eggplants into 3/4-inch thick rounds. Arrange them on a wire rack set over a baking sheet and sprinkle generously with kosher salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
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2
While the eggplant sweats, prepare the ragù. Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up with a wooden spoon.
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3
Add the diced onion to the meat and sauté for 5 minutes until softened. Stir in the minced garlic, tomato paste, cinnamon, and allspice, cooking for 2 minutes until the spices are fragrant.
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4
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Add the crushed tomatoes, reduce heat to low, and simmer for 15-20 minutes until the sauce is thick and rich.
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5
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled.
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6
Rinse the salt off the eggplant rounds and pat them very dry with paper towels. Brush both sides liberally with olive oil and sprinkle with dried oregano.
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7
Place eggplant rounds on the grill. Close the lid and cook for 5-6 minutes per side. You want deep grill marks and a texture that is soft and creamy in the center, not spongy.
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8
In a small bowl, whisk together the Greek yogurt, crumbled feta, and lemon juice until mostly smooth but still containing small tangy chunks of cheese.
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9
To assemble, place 2-3 grilled eggplant rounds on each plate. Top each round with a generous spoonful of the warm meat ragù.
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10
Dollop the whipped feta mixture over the hot meat sauce. The heat will soften the yogurt and create a creamy 'cheater's béchamel' effect.
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11
Garnish with toasted pine nuts and fresh mint. Finish with a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Don't skip the 'sweating' process for the eggplant; it ensures a creamy texture rather than a soggy one. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully to achieve those charred lines. For a vegetarian version, replace the meat with 1 lb of finely chopped mushrooms sautéed until very dark and concentrated. Ensure your meat sauce is quite thick; if it's too watery, it will slide right off the eggplant rounds. Always toast your pine nuts in a dry pan for 2-3 minutes until golden to unlock their buttery flavor.
🍽️ Serving Suggestions
Serve with warm, grilled pita bread to scoop up any leftover sauce and yogurt. Pair with a crisp, chilled Assyrtiko or a light-bodied Pinot Noir to complement the cinnamon notes. A simple side salad of cucumber, tomato, and Kalamata olives provides a fresh contrast to the rich meat. Finish the meal with a small glass of Ouzo over ice for a truly authentic Greek experience.