Cooking moussaka in tomatoes is a tasty and clever idea - no washing up and easy to serve to guests.


  • 1 aubergine

  • 4 large beef tomatoes

  • 2 tbsp olive oil

  • 2 cloves garlic

  • 600g minced lamb

  • 2 tsp ground cinnamon

  • Pinch dried oregano

  • 60g tomato puree

  • 50ml red wine/white

  • 2 tbsp flat leaf parsley, chopped

  • 1 tbsp mint, chopped

  • ½ litre purchased béchamel mixed with a pinch nutmeg and 2 tbsp grated parmesan or feta or a mix of both


  • 1.

    Place aubergine on a baking tray and place in a pre-heated oven (200 degrees Celsius) for approx 30 minutes or until tender. Once cool enough to handle, peel and dice the flesh.

  • 2.

    Meanwhile slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon being careful not to break the skin. Finely chop the pulp, drain and reserve. Sprinkle the insides of tomatoes with a little sugar to take away the acidity and place cut side down on a tray until ready to use.

  • 3.

    Heat olive oil in a large frying pan, add onions and garlic and cook till soft.

  • 4.

    Add lamb, cinnamon, oregano and tomato puree and cook over a high heat till meat is browned.

  • 5.

    Add the reserved aubergine and the tomato pulp and wine, simmer for 3 minutes until thickened, season to taste, add herbs and set aside to cool.

  • 6.

    Reduce the oven to 180oc (350oF), fill tomatoes, be careful not to overfill as they will split whilst cooking. Place in a lightly oiled baking pan and top with a little béchamel, top with tomato lid, pour a little water around tomatoes and bake for 30 minutes. Serve with a green salad.

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