Sunday, June 2, 2013


Moussaka is very similar to lasagne, but also very different. When simmering the sauce down, you must remember that there will be no pasta to absorb extra liquid – so try to simmer it down until there’s no visible liquid, but it is not yet dry.

Although at first read the lamb mince may seem quite bland and lacking in flavours, when coupled with the rich, creamy eggplant you will be grateful that the lamb doesn’t overpower the dish with unnecessary herbs and spices.

What Will I Need?

1 kg lamb
1 red onion, diced
3 cloves garlic
1/4 tsp dried oregano
1 beef stock cube
2 x 400g diced tin tomatoes
1tbsp olive oil
2 eggplants, cut into 1/2 inch slices.
additional olive oil
500g ricotta
1/2 cup parmesan cheese, grated

What Now?

1.       Lay the eggplant slices out onto absorbent paper and sprinkle with sea salt to help absorb excess moisture.

2.       Preheat oven to 180C.

3.       Over a medium heat, cook the onion and garlic in olive oil until soft and transparent.
4.       Add the lamb mince and cook over a medium-high temperature until browned, about 5-10 minutes.

5.       Add the stock cube, tomatoes, and oregano and stir through. Season well to suit your tastes.

6.       Bring to the boil, and then reduce to a simmer over a low heat for 1 – 1.5 hours or until the sauce has thickened.
7.      Whilst the sauce simmers, fry the eggplant in olive oil for 2-3 minutes on each side over a medium-high heat or until each side is golden.

8.      Using half of the fried eggplant, create a layer at the bottom of your lasagne tray.

9.      Once the meat has simmered, layer half the mixture over the eggplant. Create another layer of eggplant, over the mince, and then again top with mince.

10.   Spoon the ricotta over the lamb mince to create an even-as-possible layer and sprinkle with parmesan.

11.   Bake in the preheated oven for 30 minutes or until golden on top.

12.   Allow to cool for about 10 minutes before serving.