Mediterranean Lamb Moussaka

A Greek dish combining spiced lamb mince and creamy white sauce

Mediterranean Lamb Moussaka
Serves 4
A Greek dish combining spiced lamb mince and creamy white sauce
Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 1.3kg eggplants, halved and thinly sliced diagonally
  2. 1kg ground lamb
  3. 2 cans (40 g each) chopped tomatoes
  4. 20g garlic cloves, crushed
  5. 300g onions, chopped
  6. 60ml tomato puree
  7. 3.5g ground cinnamon
  8. 3g mixed herbs
  9. Olive oil, as required
For the topping
  1. 500g Greek yogurt
  2. 25g Parmesan cheese, finely grated
  3. 200g feta cheese, crumbled
  4. 2 large eggs
  1. Prepare your oven to bake the moussaka by preheating it to 220 degrees C. Paint one side of half of the eggplant slices with small amount of oil and arrange them on a couple of large baking trays. Place in the hot oven to roast for 10 minutes and flip them over. Brush the other side with more oil and continue to roast for another 10 minutes until they turn fork-tender and golden.
  2. Remove from the oven and allow to cool in a bowl while remaining half of the eggplant slices are roasted in a similar fashion. Once all of them are roasted, lower the temperature of the oven to 200 degrees C. While the eggplant roasts, place a large heatproof casserole dish on the hob and heat it over high flame. Place the ground lamb into it and cook for 5 minutes while breaking the lumps with a spatula until they brown slightly. Add in the chopped onion as well as garlic and stir them into the browned meat. Continue to cook until the meat browns completely and the onions tenderize. Transfer the contents of the dish into a colander to drain out excess fat and tip the solid mixture back into the dish.
  3. Sprinkle the mixed herbs and the ground cinnamon in addition to the tomato puree. Give them a nice stir to mix well and cook for a minute, stirring often, until mixed well. Empty the cans of chopped tomatoes into the dish and pour in 200 ml water. Sprinkle a dash of seasonings over them, stir and bring it to a simmer. Cook for 15 minutes, stirring at times, until most of the liquid ebbs away.
  4. In the meantime, start preparing the topping by whisking the yogurt into eggs until blended uniformly. Crumble the feta cheese into it and sprinkle a dash of ground black pepper over it. Stir to mix thoroughly and set aside. To assemble, add equal amounts of the lamb mixture into 2 deep, heat and freeze-proof dishes, each of 1.75 litre capacity. Spread it out evenly and arrange half of the roasted eggplant slices over them in a single layer. Sprinkle a dash of salt and pepper over them before topping up the eggplant layer with remaining lamb mixture. Arrange rest of the eggplant slices on top, side by side, and spread half of the feta topping over each assembled moussaka. Grate the Parmesan on top to cover the surface completely.
  5. Let one of dish rest to cool and then pop it into the freezer, for another meal. Place the 2nd dish with moussaka on a baking tray and bake in the oven for 35-40 minutes the filling is heated through and turns golden. Spread a piece of foil on top if it tends to brown quickly while baking.
  6. Serve warm with fresh salad.
  7. To cook the other moussaka, thaw it in the refrigerator overnight and remove from the fridge to bring it back to room temperature. Bake it in the hot oven like the other moussaka and serve warm.
  1. Level: Easy