Matt Golinski’s – Lamb and Eggplant Moussaka

Moussaka is a well known traditional Greek dish and one of my all time favourites. Making it takes a bit of effort, there are three parts to it; the lamb sauce, the eggplant slices and the béchamel, but once you’ve made it you’ll have enough for 4 very generous serves and hopefully lunch the next day!

Matt Holinski Light


  • 1kg lamb mince
  • 1 onion, diced
  • 2 cloves garlic, peeled and sliced
  • 1tbs olive oil
  • 2tbs tomato paste
  • 1 x 400gm tin crushed tomatoes
  • 1 bunch oregano, picked and roughly chopped
  • 2 large eggplants, sliced 5mm thick
  • 100ml olive oil
  • 40gm butter
  • 40gm plain flour
  • 500ml milk
  • 150gm grated mozzarella or cheddar cheese
  • salt and pepper


Sauté the onion and garlic in the tablespoon of olive oil until soft.

Add the lamb mince and fry until starting to colour, breaking up any lumps with the back of a wooden spoon.

Add the tomato paste and fry, stirring constantly for another 2 minutes.

Add the crushed tomatoes, reduce heat and simmer for 30 minutes.

Add the oregano and season with salt and pepper.

Lay the slices of eggplant in a single layer on a baking tray and brush or spray both sides with olive oil.

Bake in a pre-heated oven at 200°C for 20 minutes or until soft and lightly browned.

Heat the milk until almost boiling.

In a medium saucepan, heat the butter and flour and stir over a low heat for 5 minutes.

Slowly add the milk a little at a time and continue to stir over a low heat until the sauce is smooth and thick. Season with salt and pepper.

In a 20 x 30 cm baking dish, layer the lamb sauce and eggplant slices, starting with the lamb sauce and finishing with the eggplant.

Pour over the béchamel sauce and spread with a spatula so you have an even layer. Sprinkle with a layer of the grated cheese.

Bake the moussaka for 30 minutes at 180°C.

Serve with a crunchy Greek salad and crusty buttered sourdough bread.