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.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
Stir in cinnamon, ground allspice, and paprika. Mix well to coat the meat evenly with the spices.
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.
Return the cooked eggplant to the skillet, and mix it with the meat and tomato mixture. Simmer for another 2-3 minutes.
Remove the skillet from the heat. Fold in the Greek yogurt and chopped parsley, stirring gently to combine.
Optional: Crumble feta cheese over the top for garnish before serving.
Serve the Moussaka Stir Fry hot over rice, pasta, or with warm pita bread on the side. Enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 53.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4480 mg | 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.
