adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb moussaka
0 Likes
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Greek-inspired creamy and cheesy mince and eggplant bake - simple and delicious!
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, chopped
  • 1 small red capsicum, halved, deseeded, chopped
  • 500g lamb mince
  • 1 x 400g can crushed tomatoes
  • 90g (1/3 cup) tomato paste
  • 60ml (1/4 cup) red wine
  • 2 tsp dried oregano
  • 1 medium eggplant, thinly sliced
  • Olive oil spray
  • 1 x 530g bottle bechamel pasta sauce
  • 15g (1/4 cup) shaved parmesan
  • Mixed salad leaves, to serve
Instructions:
  • In a large saucepan, heat oil over medium-high heat. Sauté onion and garlic for 2 minutes. Add capsicum and cook for 1 more minute. Add mince and cook for 5 minutes until it changes color. Stir in tomato, tomato paste, wine, and oregano. Simmer covered for 5 minutes until thickened.
  • Preheat a barbecue grill or chargrill to medium-high. Lightly coat the eggplant with olive oil spray and grill for 1 minute on each side until tender.
  • Preheat the grill to medium-high. Spread the mince mixture in a 1.5L (6-cup) baking dish. Layer with eggplant, pour sauce over, sprinkle with Parmesan, and grill for 5 minutes until golden. Serve alongside mixed salad leaves.

Similar Recipes