Kidspot Kitchen

Kidspot Kitchen

Moussaka recipe

This recipe contains the three delicious elements that make up Greek moussaka - tasty lamb mince, the white sauce and eggplants roasted in the delicious juices of the lamb. It takes a little effort but the end result is really delicious.



  • 3 eggplants, sliced lengthways into 1cm slices
  • salt
  • 1/4 cup olive oil
  • 20g butter
  • 500g lamb mince
  • freshly ground black pepper
  • 2 onions, diced
  • 1 clove garlic, crushed
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • 2 tbsp parsley, chopped
  • 1 tin (420g) diced tomatoes
  • 1/2 cup red wine
  • 1 egg, lightly beaten
  • 1 1/2 cups parmesan cheese, freshly grated
  • 1/4 tsp ground nutmeg
  • 1L milk
  • 125g butter
  • 6 tbsp plain flour
  • salt to taste
  • ground white pepper


Sprinkle salt over eggplant slices on both sides and leave for 30 minutes to draw out moisture. Rinse under cold water and pat with paper towels to dry. Set aside.

In a large frying pan, heat the butter and brown the lamb mince with the onion and garlic.

Add the cinnamon, nutmeg, oregano and parsley.

Pour in tomatoes and wine. Mix well and simmer for 20 minutes.

Allow to cool and then stir in beaten egg.

To make the white sauce you need 2 saucepans. Melt the milk in one and in the other saucepan, heat the butter. Sprinkle the flour into the butter and mix until smooth. Lower the heat and add the hot milk gradually into the flour and butter mix (roux), whisking constantly until it thickens. Season with the salt and white pepper.

Preheat the oven to 180°C.

In a greased baking dish, arrange a layer of eggplant and cover with all of the lamb mince mixture. Sprinkle half a cup of parmesan over the meat and cover with the remaining eggplant. Sprinkle another half a cup of parmesan on top and pour the white sauce over. Sprinkle the sauce with the nutmeg and the remaining cheese on the top.

Bake for 1 hour.


  • This takes a lot of effort but the results are divine. The sauce is rich and balanced with the creamy white sauce which puffs up when baked.
  • Don't skip the nutmeg as it makes this dish unique.
  • I served this with a crisp salad on the side.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.


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