Spicy Baked Moussaka

A dish found in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations.  A good moussaka is a joy to behold with spiced lamb mingling with aubergines and a delicious creamy sauce.


2 medium Aubergines
2-3 tbsp Olive oil
800g Minced lamb or beef
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
1 400g can Chopped tomatoes
1 tsp Tomato puree
1 tbsp Shemin’s Garam Masala
1 tsp Dried oregano

1 Egg
2 tbsp Parmesan cheese grated
300 ml Natural Greek yogurt
¼ tsp Grated nutmeg or Shemin’s Garam Masala
Salt and pepper to taste
Extra parmesan and a little dried oregano to sprinkle on top


1. Preheat the oven to 180°C / Gas 4. Slice the aubergine into rounds approximately 0.5cm 1/4″ wide and layer in a colander with salt for 30 mins, then rinse and pat dry.

2. Heat 1 tablespoon of the olive oil in a pan over medium high heat. Add in the mince and break up with a fork until browned, then add Shemin’s Indian Curry Paste and stir for 1 minute. Next add in the tomatoes and tomato puree and stir, then turn down the heat to very low and simmer, covered for 30 minutes.

3. Fry the aubergine slices in the remaining oil for 5 minutes, flipping after 3 minutes. Remove and set aside. In an oven proof dish layer the aubergine slices with the mince mixture. Finishing off with a layer of aubergines.

4. Make the creamy topping by beating together the egg, parmesan cheese, yogurt and nutmeg or garam masala. Season to taste.

5. Spoon the creamy topping over the mousaka. Sprinkle the top with some extra parmasen cheese and oregano,  pop the dish into the oven for 25-30 minutes or until golden on top.

Serve with a green salad or even a bowl of chips!

Serves 6

Products used in this recipe