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“Yes! Yes! Luscious Moussaka”

Mary's main of Moussaka drizzled with hot mustard oil served with Greek salad from Series 3 of Come Dine With Me Australia.


  • 2 large aubergines

  • 4 large potatoes

  • 1 ½ kilo of mince meat, (lamb and pork)

  • 2-3 shallots (small)

  • 2 -3 cloves of garlic, (or to taste)

  • 1 tbsp of salted butter

  • 3 tbsp of extra virgin olive oil, or enough to cover the base of the pan

  • Sea salt, to taste. (Always use high grade salt for best flavour).

  • Cracked pepper to taste

  • 2 tsp grated nutmeg

  • 1 tsp ground cinnamon

  • A splash of Vodka

  • 1 cup of chicken stock

  • Lemon thyme to taste

  • Juice of 1 medium lemon

  • Tomato puree

  • Pecorino cheese

  • Bechamel Sauce:

  • 1 Litre full cream milk

  • Salt and pepper to taste

  • Pinch Nutmeg and cinnamon

  • 2 tablespoons of salted butter

  • 6-7 tbsp plain flour

  • 1 egg

  • Grated pecorino cheese

  • Greek Salad:

  • 3-4 vine-ripened tomatoes

  • 1 clove garlic

  • 1 Spanish onion

  • Extra Virgin olive oil

  • Sea salt, cracked pepper

  • Half lemon

  • Kalamata olives

  • Feta cheese

  • Cucumber


  • 1.

    Lightly butter base of baking tray and sprinkle with bread crumbs to coat base and sides.

  • 2.

    Layer the base with the toasted aubergines then a layer of toasted potatoes, grated pecorino cheese, then pour in the mince meat mixture over the top.

  • 3.

    Layer once more with aubergines, potato slices, grated pecorino cheese and put aside.

  • 4.

    Add olive oil and butter in pan and melt slowly.

  • 5.

    Chop shallots, garlic and stir until slightly browned.

  • 6.

    Add the mince meat and stir for 10 - 12 minutes to allow mince to cook evenly.

  • 7.

    Add salt and cracked pepper to taste.

  • 8.

    Add tsp of cinnamon, nutmeg, and a splash of lemon and lemon thyme and reduce for a few minutes.

  • 9.

    Add 1 cup of chicken stock – reduce.

  • 10.

    Add splash of Vodka – reduce

  • 11.

    Add tomato puree and allow to further simmer for approximately 30 minutes, or until the liquid has reduced slightly.

  • 12.

    Remove from heat add a dollop of butter, allow to melt into mixture. Taste and add seasoning if necessary

  • 13.

    Lightly grate pecorino cheese and put aside.

  • Bechamel Sauce::

  • 1.

    Add milk, flour, butter, seasoning, grated nutmeg, and cinnamon while continuously whisking to avoid mixture sticking or becoming lumpy.

  • 2.

    As the mixture begins to heat, it will gradually thicken.

  • 3.

    When the béchamel sauce has thickened, take off heat and whisk in already beaten egg very quickly making sure that the egg does not cook.

  • 4.

    Pour the béchamel sauce over the aubergine and potato making sure it has spread evenly.

  • 5.

    Sprinkle the entire surface with bread crumbs and drizzle just a little melted butter over surface

  • 6.

    Bake for approx 35 – 40 minutes or until golden brown in a medium oven.

  • Greek Salad::

  • 1.

    Wash tomatoes and slice.

  • 2.

    Wash cucumber and slice.

  • 3.

    Crush garlic.

  • 4.

    Add sea salt and cracked pepper.

  • 5.

    Peel onion and chop and add to salad.

  • 6.

    Sprinkle with olives.

  • 7.

    Add slice of feta cheese and drizzle extra virgin olive oil and finish off with a healthy sprinkling of fresh oregano.

  • 8.

    Add juice of half lemon.

  • 9.

    Serve immediately.


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