Greek Moussaka

  • Greek Moussaka Recipe
  • Greek moussaka weaning family recipe
  • Greek moussaka weaning family recipe
  • Greek moussaka weaning family recipe
  • Greek moussaka weaning family recipe
  • Greek moussaka weaning family recipe
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 4 large adult portions or 6 smaller child portions
  • Can be frozen
  • How to make

1 large onion
4 cloves of garlic
2 large aubergines
Olive oil for cooking
1½ tsp cinnamon
3 tsp dried oregano
500g minced lamb
A 400g can chopped tomatoes
Small bunch of flat-leaf parsley

For the simple béchamel:

500g Greek yogurt
1 egg
Nutmeg (to grate) about ½ tsp. (optional)

Step 1

Pre-heat the oven to 200°C / 180°C fan / Gas Mark 6 and finely chop the onion and crush the garlic

Step 2

Cut the aubergines lengthways into slices approx. 0.5cm thick and put them onto oiled baking sheets. Brush very lightly with a little olive oil and bake for about 15 minutes on each side until soft, golden and floppy

Step 3

Meanwhile, sauté the onion in a little olive oil over a medium/low heat until soft. Add the garlic, cinnamon and oregano, and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly and brown the lamb well, cooking until the mixture is quite dry. Nb. If there is a lot of fat released from the lamb, you can carefully drain this from the pan

Step 4

Stir in the tomatoes, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Stir in the finely chopped parsley at the end

Step 5

Meanwhile, make the simple béchamel sauce: pour the Greek yogurt into a jug, add the egg and grated nutmeg and whisk together until smooth

Step 6

Arrange a third of the aubergines in the base of an oven dish and top with half the meat. Repeat these layers and finish off with a layer of aubergine, then top with the béchamel sauce

Step 7

Bake for about 45 minutes until well browned, then leave to cool for half an hour before serving. This can be mashed for younger babies or even blended into a purée


  • Dairy ingredients
  • Eggs

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Recipe notes

Serve with fresh salad or seasonal green vegetables, and perhaps some rice or chunky bread for a more substantial meal.

We think this is a great way to introduce your little ones to some more complex flavour combinations and the more unusual aubergine. The sweet cinnamon and nutmeg will hopefully appeal to little ones' taste buds and make this a family classic. Our super simple béchamel will likely appeal to the house cook too!

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