with Candied Lemon Salad

Prep time: 1 hour    Cook time: 1 hour 40 mins    Serves: 6


3 medium eggplants, thinly sliced

1 tbs of olive oil

1 tbs dried oregano

6 medium potatoes, thinly sliced

1/2 bunch fresh thyme, leaves picked

Panko breadcrumbs, to sprinkleMeat Sauce

1 tbs olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

700g beef mince

125ml red wine

400g can crushed tomatoes

2 tbs tomato paste

2 tbs dried oregano

2 tsp brown sugarBechamel Sauce

4 tbs butter

5 tbs plain flour

750ml warm milk

1 tsp of cinnamon

170g kefalograviera cheese

1 egg

1 egg yolkSalad

125ml water

55g caster sugar

2 large lemons, segmented

2 tbs extra-virgin olive oil

1 tsp Dijon mustard

1 tbs chopped fresh basil

200g baby spinach

12 pitted green olives, chopped


  1. Preheat oven to 200C.
  2. Arrange eggplants on an oven tray in a single layer. Brush with oil, season and sprinkle with oregano.
  3. Roast for 10 minutes.
  4. Cook potatoes in a large saucepan of boiling salted water for 5 minutes. Drain and allow steam to evaporate. Cool.
  5. To make meat sauce, heat oil in a large saucepan over medium heat. Cook onion until soft, but not coloured. Stir in garlic.
  6. Add mince. Cook, breaking up with a wooden spoon until browned. Stir in wine. Simmer until almost evaporated. Stir in remaining ingredients. Season well.
  7. Bring to a boil. Simmer, partially covered, stirring often, for 1 hour or until soft, thick, reduced and flavoursome.
  8. To make béchamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually whisk in milk to form a sauce. Stir in cinnamon. Cook, stirring, over low heat for 5 minutes.
  9. Remove from heat. Whisk in cheese. Wisk in egg and yolk. Season with pepper.To assemble moussaka, spoon a layer of meat sauce over base of six ramekins. Top with a layer of potatoes, a sprinkling of fresh thyme, a layer of eggplant and meat sauce. Repeat. Top with béchamel sauce and panko breadcrumbs.
  10. Reduce oven to 180C.
  11. Bake moussakas for 30-40 minutes or until golden brown.
  12. To make salad, stir water and sugar in a small saucepan over low heat until sugar dissolves. Add lemon segments and simmer for 2 minutes.
  13. Remove from heat and transfer mixture to a bowl. Refrigerate until cold. Strain, reserving lemons and liquid.
  14. Whisk oil, mustard and 2 tablespoons of the reserved lemon liquid in a large bowl. Season.
  15. Add remaining ingredients and toss to combine.
  16. Serve moussaka with salad.