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Photo of Moussaka by Bindiya Sharma at BetterButter


Bindiya Sharma
0 minutes
Prep Time
60 minutes
Cook Time
6 People
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An absolutely delicious combination and a great party pleaser, serve with crisp toasted bread!

Recipe Tags

  • Non-veg
  • Dinner Party
  • Greek
  • Main Dish

Ingredients Serving: 6

  1. 2 large brinjals/ eggplant thinly sliced
  2. 800 g minced lamb/mutton
  3. 400 g tomato puree
  4. 2 small onions finely chopped
  5. 2-3 garlic cloves crushed
  6. 2 tbsp olive oil
  7. 1/4 tsp cinnamon powder
  8. 1/3 cup grated mozzarella cheese
  9. 1 tsp mixed spice( nutmeg cumin pepper powder)
  10. 75 g butter
  11. 1/3 cup flour
  12. 1.5 cup milk


  1. Heat a fry pan, add oil. Cook the slices of eggplant for 3-4 mins until golden brown from both sides. Keep aside.Grease a baking dish with butter.
  2. In the same pan, saute onion and garlic for 5 mins.
  3. Add minced lamb and cook until its brown. Add tomato puree, cinnamon and mixed spices. Bring to boil, simmer for 30 mins until liquid has evaporated.
  4. Melt butter in a saucepan, add flour and dry roast for a minute, gradually stir in milk until sauce thickens.
  5. Pre-heat the oven to 160°C, sprinkle oil in a baking dish. Place a layer of cooked eggplant slices, followed by a layer of meat mixture. Repeat the layers.
  6. Spread the sauce on the topmost layer and then sprinkle with cheese. Bake in oven for 20 mins or until golden brown.

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