Name: Try our delicious Lamb Moussaka Meatball Bake with a modern twist
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 500g eggplant, cut into 1cm dice; 1 onion, chopped; ½ tsp ground cinnamon; 2 tbsp olive oil; 490g jar bechamel sauce; ½ cup chopped fresh parsley; 1½ cups shredded parmesan; 400g jar tomato pasta sauce with basil; Garlic bread, salad leaves, to serve; MEATBALLS; 500g lamb sausages, removed from casings; 180g haloumi, grated; ½ cup chopped fresh parsley

Try our delicious Lamb Moussaka Meatball Bake with a modern twist

Save on the washing up with this satisfying dish.

Skip to Recipe

Serves 6

Prep

15M

Cook

Total

1H 15M

Ingredients

500g eggplant, cut into 1cm dice

1 onion, chopped

½ tsp ground cinnamon

2 tbsp olive oil

490g jar bechamel sauce

½ cup chopped fresh parsley

1½ cups shredded parmesan

400g jar tomato pasta sauce with basil

Garlic bread, salad leaves, to serve

MEATBALLS

500g lamb sausages, removed from casings

180g haloumi, grated

½ cup chopped fresh parsley

Method

Step 1

MEATBALLS: Combine all ingredients in a large bowl. Mix well. Roll 2 tbsp portions of mixture into balls.

Step 2

Place eggplant, onion and cinnamon in an ovenproof dish (10-12 cup capacity). Season with salt and pepper. Drizzle over oil. Toss well. Cook in a 200C preheated oven for 20
mins. Add meatballs. Return to oven for a further 15 mins, or until meatballs are light golden.

Step 3

Combine bechamel sauce, parsley and half the parmesan in a bowl. Season with pepper.

Step 4

Pour tomato pasta sauce over meatballs in dish. Spoon over bechamel mixture. Sprinkle with remaining parmesan. Cook for 25 mins, or until sauce is bubbling and cheese is golden. Stand for 5 mins before serving. Serve with garlic bread and salad leaves.

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