Come Dine With Me Australia

Try Yolanda's Moussaka from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • 1.5 kilos of Lamb mince

  • 6 Roma tomatoes, chopped

  • 3 Bay leaves

  • A small handful of Basil

  • 2 tablespoons of tomato paste

  • 2-3 Coliban Potatoes

  • 1 large Eggplant

  • 2 tablespoons of olive oil

  • 1 teaspoon of Sea Salt

  • 2 teaspoon of Pepper

  • 1 teaspoon of nutmeg

  • 6 garlic cloves

  • 2 teaspoons of fresh chives, chopped

  • 2 teaspoons of sugar

  • 1/2 cup of red wine

  • 2 onions

  • Béchamel Sauce

  • 7 tablespoons of plain flour

  • 5 tablespoons of unsalted butter

  • 2 cups of hot milk

  • 1-3 egg yolks, beaten

  • Nutmeg a sprinkle

  • Sea salt and pepper to taste

  • 1 cup of Pecorino Grated Cheese or Mesithra

  • Xoriatiko Salad

  • 4 Lebanese Cucumbers

  • 4 Tomatoes

  • A wedge of Fetta

  • A handful of Olives

  • 1 Red Onion

  • 2 tablespoons of Oil

  • 2 tablespoons of red wine vinegar

  • Juice from a small lemon

  • Salt and Pepper to taste

  • A pinch of dried oregano

  • 1 teaspoon of fresh chives, chopped


  • 1.

    Wash the eggplant and cut off the stem, cut across in thin layers

  • 2.

    Lay on paper towelling and add lots of salt – set aside for 30 minutes or until you see the eggplant sweat and change colour

  • 3.

    Strain, wash and pat down with paper towel

  • 4.

    Wash the potatoes and cut across – half a centimetre thickness

  • 5.

    Preheat the oven to about 175 degrees

  • 6.

    Layer the potatoes in a large dish, add salt and then lay the eggplant on top with a liberal amount of oil

  • 7.

    Cover with foil and put in over for 20 -30 minutes. To check when the potatoes and eggplant are ready, pierce the potatoes. They should be soft and the eggplant soft and transparent

  • 8.

    Take the cover off and put the potatoes on top to brown for 5 minutes

  • 9.

    Set aside once cooked

  • 10.

    In a separate pan brown the onions and garlic in the oil

  • 11.

    Add the lamb, browning it on a medium heat (if juices appear – tip the juice out)

  • 12.

    Once meat is browned, add the tomatoes, roughly chopped basil and chives. Stir and then add the half a cup of the red wine, tomato paste and sugar

  • 13.

    Add salt, pepper, nutmeg and the bay leaves

  • 14.

    Simmer for approx 30 – 45 minutes

  • Béchamel Sauce:

  • 1.

    In a saucepan, melt the butter on low heat

  • 2.

    2. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps,

  • 3.

    Increase the heat to medium-low

  • 4.

    3. Add the milk slowly, stirring constantly and continue stirring until the sauce begins to thicken.

  • 5.

    4. Remove from the heat and stir in salt, pepper, nutmeg

  • 6.

    5. Stir in the egg yolks and return to the heat, stirring briskly until well blended. Remove from

  • 7.

    Heat and set aside until ready to use

  • Assembling:

  • 1.

    Lightly oil an oven proof dish

  • 2.

    Add the lamb mixture and then layer the eggplant, then potatoes and then more eggplant on top

  • 3.

    Add the béchamel sauce and sprinkle cheese on top

  • 4.

    Bake for 15-30 minutes until golden brown and bubbling

  • Xoriatiko Salad:

  • 1.

    Wash the cucumbers and tomatoes

  • 2.

    Roughly chop tomatoes and cucumber in large portions and add to a bowl

  • 3.

    Thinly slice the red onion and add to the top of the cucumber and tomato

  • 4.

    Add the oil, red wine vinegar, lemon and chives

  • 5.

    Add the olives and mix the salad

  • 6.

    Add the wedge of Feta and sprinkle the oregano on top and a splash of olive oil

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 318kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 14g
  • Carbohydrate 15g
  • Sugar 5g
  • Sodium 605mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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