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Lamb Moussaka with Grilled Eggplant and Capsicum

Serves 8


  • 70g Australian butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 500g lean lamb mince
  • 1/4 cup tomato paste
  • 440g can chopped tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2 potatoes, sliced
  • 1/4 cup plain flour
  • 2 1/2 cups Australian milk, warmed
  • 1 egg, lightly beaten
  • 1 cup grated Australian cheddar cheese
  • 500g grilled eggplant, sliced
  • 400g roasted red capsicum, sliced
  • paprika, for sprinkling
  • Australian butter, extra, melted, for drizzling
Download Recipe (PDF)


  1. 1. Butter a 2 litre (8 cup) capacity ovenproof dish.
  2. 2. Melt half the butter in a frypan and cook onion and garlic until soft. Add mince and cook until browned. Add tomato paste and saute for a further 1-2 minutes.  Add tomatoes and simmer for 20 minutes or until mixture has thickened. Stir in parsley.
  3. 3. Boil potatoes until just soft. Drain.
  4. 4. Heat remaining butter in a saucepan, add flour and cook for 2 minutes. Add milk and cook, whisking continuously until mixture boils and thickens. Allow to cool slightly. Add egg and whisk to combine. Stir in cheese.
  5. 5. To assemble, layer half of the potato in the base of a buttered 2 litre capacity ovenproof dish.  Add half the meat mixture, eggplant, capsicum and cheese sauce in prepared dish and repeat layers, finishing with a cheese sauce layer. Sprinkle with paprika and drizzle with extra melted butter. Bake at 180°C for 40-45 minutes or until golden brown and heated through.

Nutritional Information

Nutrients per serve:
Energy (kj) 1519
Protein (g) 25
Fat, Total (g) 21
Carbohydrates (g) 18
Sodium (mg) 0
Calcium (mg) 262
Iron (mg) 0


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