Baked Moussaka

What You Need

For the meat sauce:

• 1 tbs olive oil
• 1 onion
• 2 tsp minced garlic
• 1 carrot diced
• ½ cup of tomato paste
• 1 x 800g tin of diced tomatoes
• 1 tablespoon of dried oregano
• 1 tsp cinnamon
• 1 sprig of fresh rosemary diced or 1 tbs of dried
• 2 large eggplants
• 500g lamb mince
• Good amount of cracked pepper

For the cheese sauce:

• Olive oil
• Plain flour
• Milk
• Cracked pepper
• Nutmeg
• Cheese

What To Do

• Preheat your oven to 180 degrees celsius.
• Firstly, thinly slice your eggplant and salt them. To salt the eggplant, you just sprinkle salt onto the slices and allow it to sit for 30 minutes before thoroughly rinsing. We do this to soften as well as remove water (so the dish isn't soggy) and remove the bitterness. You can skip this step if you are busy. Washing the eggplant does remove the salt, so we aren't adding sodium to the dish.
• In your pan heat your olive oil before adding in your onion, carrot and garlic
• Cook until your onions and carrot are softening
• Throw in your herbs and spices and cook for a couple of minutes
• Add in your tomato paste, tomatoes and lamb
• Now we build it! Arrange the 1/3 of the eggplant in a single layer over the bottom of your oven proof dish and then add a layer of sauce using 1/2 of the sauce in your pan. Repeat to make another eggplant and meat layer and topping with a layer of eggplant.

Topping - the cheese sauce!

• Add your olive oil to the pan and stir in your flour to make a paste
• Slowly add your milk into the pan and whisk to break up any lumps. Continue adding in the milk
• When your sauce is smooth and thick, add in your pepper, nutmeg and cheese. Stir these in before taking it off the heat
• Pour over the top of the eggplant and meat sauce layers
• Sprinkle with a little more cheese before baking

Cooking

• Pop on your lid (or cover in foil) and cook for 1 hours
• Remove your lid and cook for another 20-30 mins to add a little colour

Serve with delicious green beans and a squeeze of lemon juice!

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Moussaka also freezes well – portion it before freezing for up to 3 months. Thaw in the fridge and reheat until piping hot all the way through, then allow it to cool to a safe, warm temperature before serving to bub.

Nutrition Notes

Lamb is a rich source of iron and zinc, which support growth and development in the early years. The tomato and a squeeze of fresh lemon add vitamin C, which helps the body absorb the iron from the meat. The cheese topping adds calcium and energy-dense fats that little ones need.

Parent Tip

Salting the eggplant is optional – if you're short on time you can skip it. If you can, use fresh lemon and herbs; the vitamin C is highest in just-picked produce and a fresh squeeze over the finished dish helps with iron absorption too.

Frequently Asked Questions

Can I make this dairy free?

Yes – swap the milk for your preferred dairy-free milk and use a dairy-free cheese for the topping. The flavour holds up beautifully.

What age is moussaka suitable for?

It's suitable from around 6 months. Make sure the eggplant and lamb are soft, and offer it mashed or in soft, graspable pieces depending on where your bub is at.

Can I prepare it ahead of time?

Absolutely. You can assemble it earlier in the day and bake when needed, or cook it fully and reheat. It's a great one to batch and stash in the freezer.