Classic Mediterranean “dear-delight” Moussaka

It is the time of year where all you want to add to your cooking recipe repertoire and the love-hips is cottage pie, curry and potato lamb bake! The sweet divine of tasty foods and family cheers with a glass of wine.

Today, you can definitely add this ‘Classic Mediterranean Moussaka‘ to your family’s dinning table this winter.

This signature Mediterranean lamb dish is a ‘shear’ delight to the senses!

You will need the following and some creativity:


  • 2 large eggplant, thinly sliced
  • Olive oil cooking spray
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g lamb mince
  • 420g can crushed tomatoes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/3 cup grated pizza cheese
  • Lemon wedges, to serve

White sauce

  • 75g butter
  • 1/3 cup plain flour
  • 2 cups milk

* The Recipe serves 6


  1. Step 1Spray eggplant with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until browned. Transfer to a large plate.
  2. Step 2Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add tomatoes, cinnamon and allspice. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
  3. Step 3Meanwhile, make sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
  4. Step 4Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Place one-third of the eggplant, slightly overlapping, over base of prepared dish. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Stand 15 minutes. Serve with lemon wedges.

Tip: You could cook the mince mixture a day ahead to let flavours develop.

I hope you enjoy this recipe!

Credit: and author: Liz Macri