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One-Pot Moussaka

One-Pot Moussaka

This One-Pot Moussaka captures all the beloved flavors of traditional Greek comfort food — spiced meat, creamy eggplant, and a rich tomato base — in a simplified, weeknight-friendly version. No layering or baking required, just one pot of Mediterranean warmth ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the One-Pot Base
  • 2 tbsp olive oil
  • 4 cloves garlic finely minced
  • 1 onion diced small
  • 500 g ground beef or lamb
  • 1/2 tsp salt to season the meat
  • 1.5 tbsp dried oregano
  • 2 tbsp tomato paste
  • 300 g eggplant cut into 1.5 cm cubes
  • 1/3 cup vegetable broth use instead of red wine for deglazing
  • 1 cup basmati rice uncooked
  • 1 can (400g) chickpeas drained (or substitute white beans)
  • 1 can (400g) crushed tomatoes
  • 1.5 cups low-sodium chicken broth
  • 1.25 tsp salt for the broth
  • 1/2 tsp black pepper
For Serving
  • 1 tbsp chopped parsley optional, for freshness
  • extra virgin olive oil for drizzling
  • Greek yogurt for serving, adds creaminess

Method
 

  1. Step 1: Cut eggplant into small 1.5 cm cubes to ensure even cooking. Set aside.
  2. Step 2: Heat olive oil in a large deep pot over medium-high heat. Add onion and garlic, sauté for 2–3 minutes until fragrant. Add ground beef, breaking it apart with a spoon until browned. Season with salt and oregano, then stir in tomato paste and cook for 1 minute to deepen flavor.
  3. Step 3: Add eggplant cubes and stir to coat in the sauce. Pour in vegetable broth (or wine substitute) to deglaze, scraping up any browned bits.
  4. Step 4: Add rice and stir to coat. Then add chickpeas, crushed tomatoes, chicken broth, remaining salt, and pepper. Bring to a gentle simmer. Cover, reduce heat to medium-low, and cook for 20 minutes without lifting the lid.
  5. Step 5: Remove from heat and let rest 10 minutes, covered. Fluff gently with a fork. Serve warm with parsley, a drizzle of olive oil, and a dollop of Greek yogurt.

Notes

For a traditional flavor, use lamb instead of beef. Resting ensures perfectly tender rice and allows flavors to meld. To make vegetarian, replace meat with lentils and add more chickpeas. This dish is naturally gluten-free. For freezing, cool completely and store up to 2 months.