bowl Serves 6


  • 1 large Eggplant, cut into ½cm slices
  • 2 Tbsp Olive Oil
  • 1 Tbsp Olive Oil. extra
  • 600g lean Lamb Mince
  • 1 Onion, finely chopped
  • 1 tsp dried Oregano
  • ¼ tsp ground Nutmeg
  • ½ c each: Red Wine, Beef Stock
  • 400g can Chopped Tomatoes
  • ¼ c chopped Parsley
  • ¾ c grated Parmesan
  • 2 Tbsp each: Butter, Flour
  • 1½ cups milk
  • 1 Egg
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  • Brush both sides of the eggplant slices with olive oil. Grill under a preheated grill for 4-5 minutes on each side, or until the slices are golden brown.

  • Heat the extra oil in a frying pan. Add the lamb mince and onion and cook over a high heat for 5 minutes, or until the mince is brown. Add the oregano, nutmeg, red wine, beef stock and tomatoes. Simmer for 20 minutes. Stir in the chopped parsley.

  • To prepare the sauce, melt the butter in a small saucepan over a medium heat. Stir in the flour. Gradually add the milk, stirring constantly until the sauce thickens and is smooth. Set aside to cool slightly.

  • Preheat the oven to 180°C. Layer the mince, eggplant and parmesan in an 8-cup-capacity ovenproof dish. Finish with a layer of eggplant.

  • Whisk the egg into the white sauce and pour the sauce over the eggplant. Sprinkle with parmesan. Bake in the preheated oven for 30-40 minutes, or until the moussaka is golden. Set aside for 10 minutes before serving.

  • Serve the moussaka with a tomato, cucumber, parsley and mint salad and crusty bread.

  • Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

By Food Magazine

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