Tuesday, May 4, 2010


Whenever my dad eats a meal, it's a running joke in the family that the quality of the food is judged by the amount of times in a row he says 'yum'. Well this dish got a 'yummo, yummo, yummo' so i'm happy to say it turned out pretty good!

Moussaka is a Greek dish, essentially an eggplant and lamb lasagne without the pasta. It's a very warming and comforting food, perfect for a rainy Autumn evening.

Ingredients (Serves 6)

  • 2 large eggplants
  • 1/2 cup olive oil + 1 tbsp
  • 50gm butter
  • 500gm lamb mince
  • 1 onion, chopped
  • 1 400gm can chopped tomatoes
  • 2 tbsp dried oregano
  • 1 tbs plain flour
  • 3/4 cup milk
  • 3/4 cup grated cheese
  • 1 egg
  • Pinch nutmeg
  • Salt and pepper


Preheat oven to 180 degrees
Thinly slice the eggplants

Heat 1/4 cup olive oil in a large frying pan
Add the eggplant in batches, frying until beginning to brown.

Halfway through add the rest of the olive oil as the eggplant will soak it up.
When fried, drain the eggplants on paper towel.
Add the 1 tbsp of olive oil to a large saucepan and add the onions and lamb, browning.

Add the tomatoes and reduce to a simmer.
Cook for 20 minutes or until the sauce is thick like bolognese.

Lay 1/3 the eggplant slices on the base of a baking dish.

Top with half of the lamb, then a layer of eggplants, the remaining lamb, then the final eggplant slices.

Melt the butter in a small saucepan until bubbling.
Add the flour and cook for 2 minutes.
Whisk in the milk and bring to the boil.
Add the nutmeg and egg and whisk through.
Pour the white sauce over the eggplant/lamb layers.

Top with grated cheese.
Transfer to oven and bake for 30 minutes.
Serve hot with greek salad.

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