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Ultimate Lamb and Aubergine Moussaka

with Ciabatta and Baby Leaf Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
704 kcal
Protein
: 
32.4g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Egg
  • Wheat
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
  • Cereals containing gluten
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 sachet(s)

Dried Oregano

1 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

1 carton(s)

Tomato Passata

1 sachet(s)

Ground Cinnamon

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

20 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar

½ tbsp

Olive Oil

Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat31.5 g
of which saturates15.9 g
Carbohydrate74.8 g
of which sugars12.5 g
Dietary Fibre9.5 g
Protein32.4 g
Salt3.1 g
Potassium900.8 mg
Calcium21.8 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Peeler
•Colander
•Large Saucepan
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and sprinkle over the dried oregano.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.

Turn halfway through.

Once you have finished cooking your aubergine, change your oven setting to grill, and set to the highest temperature.

2

In the meantime, bring a large saucepan of water with 0.5 tsp salt to a boil for the potatoes.

Peel and slice the potatoes into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, carefully drain in a colander.

3

While your potatoes boil, heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. 

IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Stir through the passata, red wine stock, cinnamon, water, and sugar (see pantry for amount).

Simmer until thickened slightly, 4-5 mins.

4

Next, in a medium-sized bowl, mix together the creme fraiche and the water (see pantry for amount) and season with salt and pepper.

Pour half of your lamb mixture into an appropriately sized dish. Layer over the roasted aubergine rounds. Top with the remaining lamb.

Arrange over your cooked potato rounds and spread over the creme fraiche sauce.

Finish by sprinkling over the hard Italian cheese.

Grill on the top shelf of your oven until golden and bubbling, 4-5 mins.

 

5

Halve the ciabatta.

Toast the ciabatta halves in your toaster until golden.

In a medium-sized bowl mix together the olive oil (see pantry for amount) and season with salt and pepper. 

Just before you are ready to serve, toss the baby leaves through the dressing.

6

Share your Moussaka portions between your serving plates.

Serve with your toasted ciabatta and baby leaves alongside.

Enjoy! 

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