Moussaka served in a yellow baking dish with a portion removed to see the filling
  • 1 servings
  • to prepare
Print This


  • 2 aubergines, sliced lengthways 1/2cm thick
  • Drizzle olive oil
  • 1 onion, sliced
  • 500g lamb mince
  • 2 garlic cloves, crushed
  • 100g tomato puree
  • 400g tin chopped tomato
  • 50ml lamb stock
  • 10g oregano, chopped
  • 1tsp cinnamon
  • 600g tzatziki
  • 100g cheese, grated
  • 50g Parmesan, grated
  • Salt and Pepper
  • Serving suggestion
  • Greek salad


We’ve swapped out the bechamel sauce for tzatziki for a twist on a classic moussaka.


  1. Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  2. Place the sliced aubergine onto a baking tray, drizzle both sides with olive oil, season and roast in a pre-heated oven for 10 minutes.
  3. Meanwhile, heat a drizzle of olive oil in a sauce pan over a medium heat. Add the diced onion and sauté for 5 minutes.
  4. Add the lamb mince and garlic. Cook for 8 minutes.
  5. Add the tomato puree, tinned tomatoes, lamb stock, oregano and cinnamon. Cook for 2 minutes. Remove from the heat, season to taste and set to one side.
  6. Line a 25x25cm oven proof dish with 1/3 of the mince. Top with 1/3 of the sliced aubergine and 200g of tzatziki. Repeat twice and top with the grated cheeses.
  7. Bake in a pre-heated oven for 40 minutes or until golden brown and bubbling.
  8. Serve with a fresh Greek salad.

Chefs Tip

Feeding a crowd? Double this recipe. This is a great Monday meal to use up any leftover roast lamb from the Sunday roast. Store bought tzatziki makes this an easy crowd pleaser with a twist. If you want to make your own tzatziki mix 500g of yoghurt with 100g grated cucumber. Season to taste with lemon juice, salt and pepper.

Wine Match – Beronia Rioja Crianza

Did you know that Rioja Crianzas are designed to be high-quality everyday wines? Beronia has a balanced and sweet palate, with red fruits, liquorice, chocolate and coffee which pairs perfectly with our Moussaka recipe. Find it in the Spanish reds section.