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Coles

A classic Moussaka recipe is always popular. With a cheesy top what's not to love.

  • Serves6
  • Cook time1 hour 10 minutes
  • Prep time20 minutes, (+ 30 mins infusing time)
Moussaka

Ingredients

  • 3 cups (750ml) milk
  • 1 brown onion, coarsely chopped
  • 2 dried bay leaves
  • 4 whole cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp olive oil
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 brown onion, extra, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 500g Coles Australian Lamb Mince
  • 400g can diced tomatoes
  • 2 tbs tomato paste
  • 2 large eggplants, cut into 1cm-thick slices
  • 80g butter
  • 1/3 cup (50g) plain flour
  • 1 cup (80g) finely grated parmesan
  • Mixed salad leaves, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Combine the milk, onion, bay leaves, cloves and nutmeg in a large saucepan over medium heat. Bring to a simmer. Set aside for 30 mins to infuse.
  2. Step 2

    Meanwhile, heat the oil in a large frying pan over high heat. Cook the mushroom, stirring, for 5 mins or until golden brown. Transfer to a bowl.
  3. Step 3

    Reduce heat to medium. Add carrot, celery and extra onion to the pan and cook, stirring, for 5 mins or until onion softens. Add the garlic, dried oregano, cinnamon and allspice and cook for 1 min or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add mushroom, diced tomato and tomato paste. Bring to a simmer. Cook, stirring occasionally, for 20 mins or until sauce thickens. Season.
  4. Step 4

    While the mince mixture is cooking, heat a barbecue grill or chargrill on high. Lightly spray both sides of eggplant with oil. Cook on grill, in batches, for 2 mins each side or until lightly charred and tender.
  5. Step 5

    Melt butter in a large saucepan over high heat until foaming. Add flour and cook, stirring, for 2 mins or until well combined and the mixture becomes slightly grainy. Strain the milk mixture into a bowl and add to the pan. Discard solids. Cook, stirring with a balloon whisk to remove any lumps, for 5 mins or until sauce boils and thickens. Remove from heat. Stir in half the parmesan. Season. Stir in the egg yolks.
  6. Step 6

    Grease a 10-cup (2.5L) ovenproof frying pan or baking dish. Spoon half the lamb mixture into the dish. Top with half the eggplant. Continue layering with remaining lamb mixture and eggplant. Pour over the bechamel sauce. Top with remaining parmesan. Bake for 30 mins or until golden brown and heated through. Top with oregano sprigs and serve with salad leaves.

Moussaka

Moussaka
  • Serves6
  • Cook time1 hour 10 minutes
  • Prep time20 minutes, (+ 30 mins infusing time)
Ingredients
  • 3 cups (750ml) milk
  • 1 brown onion, coarsely chopped
  • 2 dried bay leaves
  • 4 whole cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp olive oil
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 brown onion, extra, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 500g Coles Australian Lamb Mince
  • 400g can diced tomatoes
  • 2 tbs tomato paste
  • 2 large eggplants, cut into 1cm-thick slices
  • 80g butter
  • 1/3 cup (50g) plain flour
  • 1 cup (80g) finely grated parmesan
  • Mixed salad leaves, to serve
    Description

    A classic Moussaka recipe is always popular. With a cheesy top what's not to love.

    Method
    1. Step 1

      Preheat oven to 180°C. Combine the milk, onion, bay leaves, cloves and nutmeg in a large saucepan over medium heat. Bring to a simmer. Set aside for 30 mins to infuse.
    2. Step 2

      Meanwhile, heat the oil in a large frying pan over high heat. Cook the mushroom, stirring, for 5 mins or until golden brown. Transfer to a bowl.
    3. Step 3

      Reduce heat to medium. Add carrot, celery and extra onion to the pan and cook, stirring, for 5 mins or until onion softens. Add the garlic, dried oregano, cinnamon and allspice and cook for 1 min or until aromatic. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add mushroom, diced tomato and tomato paste. Bring to a simmer. Cook, stirring occasionally, for 20 mins or until sauce thickens. Season.
    4. Step 4

      While the mince mixture is cooking, heat a barbecue grill or chargrill on high. Lightly spray both sides of eggplant with oil. Cook on grill, in batches, for 2 mins each side or until lightly charred and tender.
    5. Step 5

      Melt butter in a large saucepan over high heat until foaming. Add flour and cook, stirring, for 2 mins or until well combined and the mixture becomes slightly grainy. Strain the milk mixture into a bowl and add to the pan. Discard solids. Cook, stirring with a balloon whisk to remove any lumps, for 5 mins or until sauce boils and thickens. Remove from heat. Stir in half the parmesan. Season. Stir in the egg yolks.
    6. Step 6

      Grease a 10-cup (2.5L) ovenproof frying pan or baking dish. Spoon half the lamb mixture into the dish. Top with half the eggplant. Continue layering with remaining lamb mixture and eggplant. Pour over the bechamel sauce. Top with remaining parmesan. Bake for 30 mins or until golden brown and heated through. Top with oregano sprigs and serve with salad leaves.