Summer Moussaka + Greek Salad

It may be summer but that doesn't mean a big hearty bowl of comfort food for dinner isn't sometimes necessary. It's true that we tend to crave lighter fare during the summer months but sometimes we just need something hot, heavy and hearty - which is why I have put together this 'Summer Moussaka" alongside The Organic Butchery.


1 eggplant, sliced into rounds

Generous amounts of olive oil

500g organic lamb mince

1 tin of diced tomatoes

2 Tbsp tomato paste

1 onion, finely diced

1 clove of garlic, minced

1 tsp salt

1 tsp cinnamon

Feta Cheese (sky is the limit)


Brush the eggplant slices with olive oil and sprinkle with salt.

Grill on the BBQ or a hot pan until browned and soft. Cover and set aside.

Heat a cast iron skillet (or non stick pan) with olive oil on medium heat and saute the onions until translucent. Add the garlic and continue to saute for another minute or so. Add the lamb mince and cook until just browned, breaking it up into chunks as you go.

Add the tomatoes, tomato paste, salt and cinnamon and stir to combine. Cook for about 10 minutes to allow the flavours to mingle. Add the eggplant slices (if they are rather large, you can cut in half or quarters) and gentle stir to combine. Allow to simmer on low heat while you prepare the salad.

Once your salad is ready, dish up your summer moussaka and sprinkle with generous portions of delicious feta cheese.

Greek Salad:

A handful of black olives

1 cucumber

1 punnet cherry tomatoes

100g feta cheese cut into cubes

1 tsp dried oregano

½ diced avocado (optional)

2 Tbsp red wine vinegar

1 Tbsp olive oil

Salt and pepper to taste

Combine and serve with summer Mousakka


Follow Me
  • Grey Facebook Icon
  • Grey Instagram Icon