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Serves 4

Beef Moussaka

A great bake which is super tasty. You can also add cheese on top if you prefer.


  • 2 aubergines, cut into 1/2cm slices
  • 2 tsp + 1 tbsp olive oil
  • 180g asparagus
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400g lean minced ground beef
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 eggs, lightly beaten
  • 200g Greek yogurt


  1. Preheat oven to 190°C.
  2. In 2 large baking trays, pop 1 tsp olive oil in each.
  3. Arrange the sliced aubergines in a single layer on each tray and season with salt and pepper. Cook in the oven for 10 minutes.
  4. After 10 minutes, take out and turn the aubergines over and lay the asparagus on top of one of the layers. Place back in the oven for another 10 minutes (leaving oven on).
  5. While the aubergines roast, add the remaining oil to a pan along with the onion and garlic and cook on high heat for a few minutes.
  6. Add the beef and cook until browned.
  7. Add the tomatoes, tomato puree, oregano, cinnamon, cumin and season with salt and pepper and mix well.
  8. Take one tray from the oven which has a layer of aubergines and asparagus and pop the mince mixture on top in an even layer and smooth down with a spatula.
  9. Then on top of that, pop the other half of aubergines on top in a layer.
  10. Beat together the eggs, yoghurt adding a little oregano in there with salt and pepper.
  11. Spread this over the top.
  12. Bake in the oven for 20 minutes or until the top is golden.
  • Kcal: 370
  • Protein: 33g
  • Fats: 19g
  • Carbs: 14g
  • Fibre: 6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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