I love this recipe because it turns simple ground beef into a complete, flavor-packed dinner. It’s rich, aromatic, and full of warm, comforting notes. The eggplant becomes beautifully soft and soaks up the tomatoey broth, while the rice and chickpeas make it a filling, all-in-one meal. It’s the kind of dish that tastes like it’s been simmering for hours, yet it’s surprisingly easy to make in just one pot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 4 garlic cloves, finely minced 1 onion, diced 500g / 1 lb beef mince / ground beef (or lamb) 1/2 tsp cooking salt / kosher salt (for the beef) 1 1/2 tbsp dried oregano 2 tbsp tomato paste 300g / 10oz eggplant (~20cm/8″ long), cut into 1.5cm / 3/5″ cubes 1 cup basmati rice, uncooked 400g / 14 oz can chickpeas, drained (or other beans of choice) 400g / 14 oz can crushed tomato 1 1/2 cups chicken stock/broth, low sodium 1 1/4 tsp cooking salt / kosher salt (for broth) 1/2 tsp black pepper
To serve: 1 tbsp parsley, finely chopped (optional) Extra virgin olive oil, for drizzling Dollop of Greek yogurt, optional
Directions
I heat the olive oil in a large pot over high heat. I add the onion and garlic and cook for about 2 minutes until fragrant.
I add the beef and cook, breaking it up with a spoon, until it’s no longer pink. I season with 1/2 tsp salt and oregano, then cook for another minute.
I stir in the tomato paste and cook for about a minute to deepen the flavor.
I add the eggplant and toss until it’s coated in the rich beef juices. I let the mixture simmer briefly so the flavors meld beautifully.
I stir in the rice to coat it with all the flavors, then add the chickpeas, crushed tomato, chicken broth, salt, and pepper. I stir well, bring it to a simmer, and once the surface is bubbling evenly, I cover the pot and reduce the heat to medium-low.
I cook for 20 minutes without lifting the lid or stirring. The liquid will mostly absorb, and a layer of tomato will remain on top.
I remove the pot from the heat and let it rest, covered, for 10 minutes to allow the rice to finish cooking and absorb the remaining liquid.
I gently toss the rice before serving — it should be juicy but not mushy. I divide it into bowls, drizzle with olive oil, sprinkle with parsley, and add a dollop of Greek yogurt if I’m feeling indulgent.
Servings and Timing
This recipe serves 5 people. The total cook time is about 40 minutes, including prep and resting time, making it an ideal weeknight comfort meal.
Variations
I sometimes swap the beef for lamb for a more traditional flavor. For a lighter version, I use ground chicken or turkey. If I want more vegetables, I add chopped zucchini or roasted bell peppers. I’ve also tried replacing chickpeas with lentils for a softer texture. For a dairy-free finish, I skip the yogurt and drizzle extra olive oil and lemon juice instead.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I sprinkle a little water over the top and warm it gently on the stove or in the microwave to bring back the juiciness. The flavors actually deepen after a day, making it even better.
FAQs
Can I use lamb instead of beef?
Yes, I love using lamb — it gives a richer, more traditional Mediterranean flavor.
What kind of rice works best?
I prefer basmati for its aroma and perfect texture, but long or medium-grain rice also works well.
Can I make this with brown rice?
No, brown rice needs more liquid and a longer cooking time, so it won’t work as written.
Do I need to peel the eggplant?
I don’t peel it — the skin softens beautifully during cooking.
Can I make this vegetarian?
Yes, I omit the beef and use extra chickpeas or lentils for protein.
How do I prevent the rice from getting mushy?
I make sure not to stir it while cooking and let it rest with the lid on before serving.
Can I freeze leftovers?
Yes, I cool it completely and freeze it in portions for up to 2 months.
What’s the best yogurt to serve with it?
I like thick Greek yogurt for its tangy creaminess — it pairs perfectly with the spices.
Can I use another grain instead of rice?
You could try quinoa or couscous, but the texture and cooking time will be different.
Can I add more vegetables?
Definitely, I often add zucchini, mushrooms, or bell peppers for extra color and nutrition.
Conclusion
I love how this Moussaka beef rice pilaf turns simple pantry staples into a rich, aromatic, and deeply satisfying meal. The eggplant, chickpeas, and rice absorb all the savory tomato and beef flavors, creating a dish that feels comforting and wholesome with every bite. It’s my go-to one-pot dinner when I want something hearty, flavorful, and effortless.
A hearty one-pot Moussaka-inspired beef rice pilaf featuring tender eggplant, chickpeas, and rice simmered in a rich tomato broth. This Mediterranean comfort dish delivers all the flavor of classic Moussaka in a simple, weeknight-friendly form.
Ingredients
2 tbsp olive oil
4 garlic cloves, finely minced
1 onion, diced
500g (1 lb) ground beef (or lamb)
1/2 tsp kosher salt (for the beef)
1 1/2 tbsp dried oregano
2 tbsp tomato paste
300g (10 oz) eggplant, cut into 1.5cm (3/5″) cubes
1 cup basmati rice, uncooked
400g (14 oz) can chickpeas, drained
400g (14 oz) can crushed tomato
1 1/2 cups low-sodium chicken stock or broth
1 1/4 tsp kosher salt (for broth)
1/2 tsp black pepper
1 tbsp parsley, finely chopped (optional)
Extra virgin olive oil, for drizzling
Greek yogurt, for serving (optional)
Instructions
Heat olive oil in a large pot over high heat. Add onion and garlic, cooking for about 2 minutes until fragrant.
Add ground beef and cook, breaking it up with a spoon, until no longer pink. Season with 1/2 tsp salt and oregano, then cook for another minute.
Stir in tomato paste and cook for 1 minute to deepen the flavor.
Add eggplant and toss to coat in the beef mixture. Let simmer briefly to meld flavors.
Add rice, stirring to coat with the aromatic base. Then add chickpeas, crushed tomato, chicken stock, salt, and pepper. Stir well and bring to a simmer.
Once bubbling evenly, cover the pot, reduce heat to medium-low, and cook for 20 minutes without lifting the lid or stirring.
Remove from heat and let rest, covered, for 10 minutes to allow the rice to finish cooking and absorb the remaining liquid.
Fluff the rice gently before serving. Drizzle with olive oil, garnish with parsley, and top with a dollop of Greek yogurt if desired.
Notes
Substitute ground lamb for beef for a more traditional Moussaka flavor.
For a lighter version, use ground turkey or chicken.
To make it vegetarian, omit beef and add more chickpeas or lentils.
Don’t stir the rice while cooking — this keeps it fluffy, not mushy.
Leftovers taste even better the next day as the flavors deepen.
