Lamb Eggplant Moussaka

Easy lamb and eggplant dinner recipe

Lamb Eggplant Moussaka

lamb and eggplant

I like to watch for ground lamb to go on sale. When it does I buy a few packages and put them in the freezer. This is the perfect autumn/winter recipe using seasonal eggplants, peppers and ground lamb


  • 1 lb ground lamb
  • 4 cups eggplant, diced
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, sliced
  • 2 tins ( 796ml) tomatoes
  • 1 green or yellow pepper, diced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 2 tsp sea salt
  • grated sharp cheddar or use Daiya mozzarella shreds
  • olive oil
  • 1/2 green or purple cabbage, sliced


  1. In a bowl mix lamb, onions, garlic and seasonings. Cover and let sit in the fridge for the day
  2. Add a little olive oil to a large pot and cook lamb mixture for a few minutes. Add in peppers, eggplant, celery, and tomatoes.
  3. Bring to a boil and then simmer for 30 minutes
  4. In another pot steam cabbage until soft
  5. Drain cabbage and put in a large serving bowl topped with lamb and eggplant mixture and top with grated cheese

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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