top of page

Lamb Moussaka Pots

Updated: Nov 13, 2023

Recipe courtesy of Australian Lamb

Serves 4 | 70 mins


  • 500gm lamb mince

  • 1 tbsp olive oil

  • 2 Small eggplants, thinly sliced

  • 1 brown onion, finely chopped

  • 1 red capsicum, diced

  • 1 tsp ground cinnamon

  • 1 tsp cumin seeds

  • 1 ½ tbsp oregano leaves, finely chopped + extra leaves, to serve

  • 400g can diced tomatoes

  • 40g baby spinach, roughly chopped

  • 2 free-range eggs

  • 1 cup (250ml) Greek yoghurt

  • 1 tbsp tahini

  • 20gm parmesan cheese, finely grated

  • 1tsp black sesame seed

  • Garden salad, to serve


  1. Preheat to oven to 180°C (160° fan-forced). Lightly spray eggplant with olive oil spray. Preheat a large char-grill pan over high heat. Working in batches, grill eggplant slices for 30 seconds on each side or until both sides have char marks. Set aside on a plate.

  2. Heat olive oil in a large non-stick frying pan over medium-high heat and cook onion and capsicum for 2-3 minutes or until softened. Add mince and cook, stirring for 4-5 minutes or until meat is browned. Add cinnamon, cumin, oregano and tomatoes and cook for 10 minutes. Stir through baby spinach. Season.

  3. Whisk together eggs, yoghurt and tahini until smooth. Season and stir to combine.

  4. To assemble, divide half the eggplant between four 1 ½ cup (375ml) cup capacity oven proof dishes, top with half the lamb mixture then repeat the layering process. Gently spoon the yoghurt mixture over the lamb, smoothing it with the back of a spoon. Sprinkle with parmesan and sesame seeds. Bake for 30 minutes or until top is golden brown.

  5. Serve lamb moussaka pots with garden salad.


Recent Posts

See All


Commenting has been turned off.
bottom of page