Pic of Moussaka with Mediterranean vegetables

Moussaka with Mediterranean vegetables

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Moussaka with Mediterranean vegetables

Main Serves 4 1h 30 min
Moussaka made with more vegetables than lamb for a lighter dinner. Fresh Mediterranean-type vegetables add colour and balance the richness of the lamb. A lavish addition of fresh garden mint gives the dish a summery lift. Eat with a green salad, or a Greek-style tomato and feta salad. Any leftovers are great re-heated and eaten as pasta sauce.


  • 1 aubergine, trimmed and cut into 1cm dice
  • 1 red pepper, deseeded and cut into 1cm dice
  • 1 courgette, trimmed, halved and sliced
  • 3 tbsp olive oil
  • 600g minced lamb
  • 1 onion, chopped
  • 1 tbsp plain flour
  • 100ml white wine
  • 4 tomatoes, cut into 1cm dice
  • 1 tbsp tomato purée
  • 1 tbsp fresh mint, chopped
  • for the sauce:
  • 40g butter
  • 40g plain flour
  • 350ml milk
  • 40g Parmesan, grated
  • salt and pepper


Prep time: 30 min
Cooking time: 1h
  • Step 1

    Preheat oven to 220°C/Gas 7.
  • Step 2

    Toss the diced aubergine, red pepper and courgette in the olive oil, (add a pinch of chilli flakes too if you like some heat) and season with salt and pepper. Spread on a roasting tray and cook in a hot oven for about 30 minutes until tinged with colour.
  • Step 3

    Fry off the lamb in a dry oven proof pan to brown it lightly. Spoon away excess fat and add the chopped onion - continuing to cook over gentle heat for a further 5 minutes - then stir in the flour.
  • Step 4

    Add the white wine, chopped tomatoes, tomato purée and some salt and pepper and continue to cook over the lowest heat whilst the vegetables roast.
  • Step 5

    Remove the meat from the stove and fold in the vegetables together with chopped mint. Gently pat the surface to level. Reduce the oven to 180°C/Gas 4.
  • Step 6

    Melt butter and flour together with some seasoning until foaming, cook for a couple of minutes then pour in the milk, whisking until it forms a smooth, thick sauce. Remove from heat and stir in the grated Parmesan then pour over the surface of the moussaka. Bake for 25-30 minutes to golden and serve with crisp salad leaves and crusty bread.

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