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  • 45 minutes
  • 45 minutes
  • 5-6

This classic Greek dish is ideal in any time of the year and it can be prepared 1-2 days in advance and kept refrigerated until ready to bake. Add an extra 10 minutes’ cooking time if you do.


  • 2 medium-sized purple aubergines
  • ¼ cup olive oil
  • 1 onion, peeled and finely chopped
  • 1 teaspoon minced garlic
  • 500 grams lean lamb mince
  • 400 gram can diced tomatoes in juice or puree
  • 2 tablespoons tomato paste
  • ½ cup beef stock
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons grated parmesan or cheddar cheese
  • 1 quantity of cheese sauce, recipe below

Cheese Sauce

  • 50 grams butter
  • ¼ cup flour
  • 2 cups milk
  • 1 cup grated cheddar or edam cheese
  • ½ cup grated parmesan cheese


  1. Remove the calyx from the aubergine and cut the aubergine into 0.5mm thick slices. Brush each slice with olive oil. Place on a baking tray and grill each side for 3-4 minutes or alternatively pan fry the slices on both sides until golden. Set aside.
  2. Add the mince and cook over a high heat to brown quickly. Break up the mince with the back of a wooden spoon as it browns. This may be best done in two batches to prevent the lamb from stewing and therefore not browning. Set aside.
  3. Add the onion to the pan and cook over a low heat for about 8-10 minutes or until the onion is well-softened. Add the garlic and cook a further minute.
  4. Return the lamb to the pan and stir in the tomatoes and their juice, tomato paste, beef stock, parsley, sugar and cinnamon. Cover and simmer for 30 minutes. While the meat is cooking, prepare the cheese sauce, recipe below.
  5. Preheat the oven to 180°C. Grease a 5-6 cup-capacity lasagne dish.
  6. Arrange 1/3rd of the aubergine slices in the base of the prepared dish. Spread over half the mince. Repeat the layers finishing with a layer or aubergine slices.
  7. Spread the cheese sauce over the top evenly and scatter over the parmesan cheese.
  8. Bake in the preheated oven for 40-45 minutes until golden brown and bubbling hot. Serve hot or very warm with a fresh crisp salad on the side.

Cheese Sauce

  1. For the sauce, melt the butter in a saucepan and add the flour and cook 3-5 minutes. Remove from the heat and stir in the milk, return to the heat and cook until the mixture has thickened, stirring all the time. Cook 1-2 minutes, then remove from the heat and stir in the cheeses and season with salt and white pepper.

Cooks Tips

- When browning mince for moussaka, have the pan really hot to add colour and flavour to the finished dish. Meat that is stewed will have a 'boiled' flavour. When meat doesn't spit at you when pan frying, the pan is not hot enough! - Any leftover tomato paste from this recipe can be frozen in ice cubes. Place the cubes in a container or snap-lock bag and keep frozen. This way they are easy to add to a soup, casserole or pasta dish.

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