Submitted by Maria bateson


5 from 1 vote
Serving: 4
Prep Time 20 mins
Cook Time 9 hrs
Total Time 9 hrs 20 mins


  • 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)


  • Brown 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.
  • Cook on low for 8 hours.
  • For 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.
  • Cook on low for 1 hour.
  • Brown under a grill for 20 mins.
Tried this recipe?Let us know how it was!

4 thoughts on “Moussaka”

  1. 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!

  2. 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.

  3. 5 stars
    Good. Easy and tasted nice with a good texture. The only thing I found was the potato wasn’t cooked enough. But would do again.

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