Name: Naughty Moussaka
Prep time: 45 min
Cook time: 100 min
Total time: 145 min
Yield: 6
Cuisine: greek, mediterranean, turkish
Ingredients: 500 g lamb mince; 2 eggplant large; 1/4 cup olive oil; 1 onion sliced; 250.00 ml chicken stock (liquid); 400 g canned chopped tomato; 1 tsp pepper; 2 egg; 1 cup cream; 100 g cheddar cheese grated

by Gmittens Last updated on 05/09/2025

A traditional moussaka with an alternative topping. I've called this dish "Naughty Moussaka" because of the cream in the topping.

- Gmittens

Ingredients

500 g lamb mince
2 eggplant large
1/4 cup olive oil
1 onion sliced
1 cup chicken stock (liquid)
400 g canned chopped tomato
1 tsp pepper
2 egg
1 cup cream
100 g cheddar cheese grated

Method

Step 1

Slice eggplant and salt well. Allow to stand for 30 minutes. Rinse.
Step 2

Fry eggplant in batches in olive oil, then place on kitchen paper to absorb the excess oil.
Step 3

Fry the onion in oil or butter, add the mince and cook until brown.
Step 4

Add pepper, tomatoes and stock. Simmer gently, uncovered, for approximately 20 minutes.
Step 5

In a casserole dish place a layer of aubergines, then a layer of mince. Repeat layers.
Step 6

In a jug, combine the eggs and cream and whisk well.
Step 7

Sprinkle 50 g of cheese on top of the mince. Add remaining cheese to the egg mixture, stir well.
Step 8

Pour egg mixture on top of mince, and cook at 180C for 30 minutes, or until the top is browned.
Step 9

Serve with salad.

Recipe Notes

from Australia’s Best Recipes team

The recipe does take a while to prepare, but it is worth it. You can prepare it the day before you need it, and just heat through, and it does freeze well. You can experiment with different cheeses, for example Parmesan, and this dish works equally well with beef mince. Use any kind of stock.