January 17, 2015

Moussaka 5 0 5 1
  • Prep: 20 mins
  • Cook: 9 hrs
  • 20 mins

    9 hrs

    9 hrs 20 mins

  • Yields: 4


1 thinly sliced potato (optional)

1 thinly sliced and fried aubergine/eggplant

1 diced onion

2 minced garlic gloves

500g lamb mince

1 tbsp flour

Tin chopped tomatoes

200ml vegetable stock

1/2 tsp ground cinnamon

1 tbsp tomato purée

Salt and pepper

For the topping

3 eggs

250g natural yoghurt

100g feta

Nutmeg to grate on top (optional)


1Brown mince and onions in a pan, then add tomatoes, garlic, flour, stock, cinnamon, tomato pure and seasoning. Transfer to slow cooker. Lay the aubergine and potato on top to cover the sauce.

2Cook on low for 8 hours.


4For the topping, mix the ingredients together in a bowl and then pour over the top of the aubergines, use a spatula to ensure total coverage, grate nutmeg on top if desired.

5Cook on low for 1 hour.


7Brown under a grill for 20 mins.

Submitted by Maria bateson


2 Reviews


April 19, 2021

Absolutely delicious and LOVE this recipe!
I’ve made this without browning in a pan first and it turns out fantastically.
The topping really adds an interesting and extra delicious element even if you don’t brown under a grill.


May 24, 2016

Was really nice however next time would use double the purée and some basil for extra flavour. I put tasty cheese on top before grilling!

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