Silvena Rowe's simple, light version of moussaka features long, thin slices of tender fried aubergine layered with juicy minced lamb
By Silvena Rowe
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • olive oil, for frying and greasing
  • 2 large aubergines
  • salt and black pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 400 g minced lamb
  • 400 g plum tomatoes
  • 1 tbsp finely chopped oregano
  • 2 tbsp finely chopped parsley
  • 2 large beef or plum tomatoes
  • tomato, cucumber and onions, to serve

Tips and Suggestions

Remember that when aubergine is fried, it absorbs large amounts of oil. You therefore need to work quickly, but at the same time make sure that the aubergine is fully cooked, or it will taste bitter.


1. Preheat the oven to 180C/gas 4. Grease a medium 25 x 10 x 4cm baking dish lightly with oil.

2. Slice the aubergines lengthways into 5mm thick slices.

3. In a large, heavy non-stick pan, heat some olive oil and fry the aubergine slices a few at a time, turning them over and making sure that they are evenly browned and cooked.

4. Using a slotted spatula, transfer the aubergine to kitchen paper to drain off the excess fat. Sprinkle with salt. Repeat until you have cooked all the aubergine, adding more oil to the pan if necessary. Set the aubergine aside until ready to use.

5. In a large, heavy saucepan, heat 2 tablespoons oil and sauté the onion and garlic for about 5 minutes.

6. Add the lamb mince and cook, stirring, for about 10 minutes until the meat is browned.

7. Add the canned tomatoes and their juices, and simmer for a further 10 minutes. Season to taste and add the oregano and parsley.

8. Slice the large beef tomatoes horizontally into 5mm slices and set aside.

9. To assemble the moussaka, line the bottom of the dish with one-third of the aubergine slices, overlapping them slightly. Cover with half the lamb mixture, then cover this with half the remaining aubergine slices. Add the second half of the meat mixture. Cover with the remaining aubergine slices and arrange the tomato slices over the top.

10. Bake in the preheated oven for 40 minutes and serve warm with a side salad of tomatoes, cucumber and onion.

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