Turkish Lamb Moussaka
This healthy Turkish Lamb Moussaka takes inspiration from traditional Turkish moussaka, where eggplant and meat are cooked together rather than layered. Roasted eggplant adds depth and texture to a flavorful lamb and tomato mixture seasoned with coriander, paprika, oregano, and cinnamon.
Served over rice and topped with a refreshing dill-mint yogurt sauce, this satisfying meal is packed with Mediterranean flavor and made with everyday ingredients. It's a wonderful option for those seeking wholesome comfort food that doesn't feel heavy.
Perfect for meal prep or a cozy family dinner, it's a delicious way to bring the flavors of Turkey to your table.
Turkish Lamb Moussaka
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- For the Moussaka
- 2 medium eggplants, cut into ¾-inch cubes (about 1 ¼ pounds)
- 1 tbsp olive oil, divided
- 1 pound lean ground lamb or beef
- 1 ½ cups diced onion
- 1 ½ cups diced green bell pepper
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp cinnamon
- 1 tbsp tomato paste
- 1 can (14 ounces) diced tomatoes
- 2 cups low-sodium broth
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 3 cups cooked rice
- For the Dill-Mint Yogurt Sauce
- ⅔ cup plain Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the eggplant cubes on a large baking sheet and toss with a small amount of olive oil, salt, and pepper if desired.
- Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized around the edges.
- Heat half of the olive oil in a large Dutch oven or deep skillet over medium heat.
- Add the lamb and cook until browned, breaking it into small pieces as it cooks.
- Remove from pan and pour off the extra fat.
- Add the remaining olive oil, onion and green pepper and sauté for 5–6 minutes until softened.
- Stir in the garlic, paprika, coriander, oregano, cinnamon, and tomato paste. Cook for 1 minute until fragrant.
- Return the cooked lamb to the pan, add the roasted eggplant, diced tomatoes and broth and bring to a gentle simmer.
- Cover and cook for 15–20 minutes, stirring occasionally, until the eggplant is tender and beginning to break down into the sauce.
- Stir in the fresh parsley and season with salt and pepper to taste.
- While the moussaka is cooking, make the Dill-Mint Yogurt Sauce. In a small bowl, combine the Greek yogurt, dill, mint, lemon juice, salt, and pepper.
- Stir until smooth.
- To serve, spoon the cooked rice into bowls or onto plates.
- Top with generous portions of the lamb and eggplant mixture.
- Add a dollop of dill-mint yogurt sauce.
- Garnish with additional dill, parsley, and a squeeze of lemon if desired.