Lamb Moussaka

Name: Lamb Moussaka
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g lamb mince; 2 large eggplants, sliced 1cm; 1 large onion, diced; 4 cloves garlic, minced; 1 tin crushed tomatoes; 1/2 cup red wine; 1 tsp cinnamon; 1 tsp cumin; 1 tsp allspice; olive oil for frying; 60g butter; 60g plain flour; 600ml milk; 2 eggs, beaten; 100g parmesan, grated; salt and pepper to taste

A hearty Greek-Australian oven bake, layering spiced lamb and roasted eggplant beneath a creamy bechamel topping.

Total time

100 min

Prep

40 min

Cook

60 min

Difficulty

hard

Cuisine

Australian

Ingredients

600glamb mince

2large eggplants, sliced 1cm

1large onion, diced

4 clovesgarlic, minced

1 tincrushed tomatoes

1/2 cupred wine

1 tspcinnamon

1 tspcumin

1 tspallspice

olive oilfor frying

60gbutter

60gplain flour

600mlmilk

2eggs, beaten

100gparmesan, grated

salt and pepperto taste

Instructions

Salt eggplant slices. Rest 20 minutes. Pat dry. Fry in olive oil until golden.

Brown lamb. Add onion and garlic. Add wine, tomatoes, cinnamon, cumin and allspice. Simmer 25 minutes.

Make béchamel: melt butter, add flour, gradually add milk. Simmer until thick. Cool. Beat in eggs.

Layer: half eggplant, lamb sauce, remaining eggplant, béchamel. Scatter parmesan.

Bake at 180°C for 45-50 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

928

Protein

59.8g

Fat

56.9g

Carbs

40.1g

Fiber

8.6g

Sodium

603mg

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