Past Recipes
Beef Moussaka

Beef Moussaka with Greek Yogurt Sauce

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Chef Suzanne’s take on beef and eggplant moussaka is a customer and staff favorite. This comforting Greek casserole skips the heavy béchamel sauce in favor of a no-cook Greek yogurt variation. Nutmeg and cinnamon-spiced beef is layered with tender eggplant and the perfect guilt-free cream sauce for a satisfying and streamlined dinner with excellent repeat potential.
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • eggplants
    • 2
    • eggplants
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • fresh parsley
    • 1/4 ounce
    • fresh parsley
  • ground beef
    • 12 ounces
    • ground beef
  • Chobani nonfat Greek yogurt
    • 2 containers
    • Chobani nonfat Greek yogurt
  • grated pecorino cheese
    • 1/4 cup
    • grated pecorino cheese
  • ground cinnamon
    • 1/2 teaspoon
    • ground cinnamon
  • ground nutmeg
    • 1/4 teaspoon
    • ground nutmeg
  • tomato paste
    • 2 teaspoons
    • tomato paste
  • red wine
    • 1/2 cup
    • red wine

What You’ll Need

  • baking sheet
  • 12" large ovenproof pan

Cooking Steps

  1. Roast Eggplants

    Roast Eggplants

    Preheat oven to 450°F. Rinse eggplants, cut crosswise into ⅛-inch slices, and place on a baking sheet. Add 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired and toss to coat. Arrange in an even layer and transfer to top rack of oven. Roast, flipping halfway through, until tender, about 10 minutes total.
  2. Prepare Ingredients

    Prepare Ingredients

    While eggplants roast, peel onion and cut into small dice. Mince garlic. Rinse parsley and pick leaves, discarding stems; roughly chop ½ and leave remainder whole. Pat beef dry with paper towel. In a medium bowl, whisk together Chobani yogurt, pecorino, and 1 egg to make yogurt sauce. Season with ½ teaspoon kosher salt and pepper as desired. Set aside.
  3. Brown Beef

    Brown Beef

    Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add onion and garlic and sauté, stirring, until onion is soft and translucent, about 3 minutes. Add beef. Season with spice mix, ½ teaspoon kosher salt, and pepper as desired. Cook, breaking up with the back of a spoon, until browned, 2-3 minutes.
  4. Season Beef

    Season Beef

    Add tomato paste to pan with beef over medium-high heat. Cook, stirring, until combined, about 1 minute. Add red wine and cook, stirring, until completely reduced, about 3 minutes more. Using a slotted spoon, transfer beef to a large bowl, discarding liquid from pan. Add chopped parsley and stir to combine. Taste and add more salt and pepper as needed.
  5. Assemble Moussaka

    Assemble Moussaka

    Arrange ⅓ of eggplant in an even layer in pan from beef. Add ½ of beef, then ⅓ of yogurt sauce. Repeat layering with another ⅓ of eggplant, remaining beef, and another ⅓ yogurt sauce. Finish with remaining eggplant and remaining yogurt sauce.
  6. Bake and Plate Moussaka

    Bake and Plate Moussaka

    Transfer moussaka to top rack of oven and bake until browning on top, 10-12 minutes. Remove and set aside to cool for about 5 minutes. Garnish with whole parsley leaves and enjoy family-style if you like.
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