Smoky Baked Lamb and Eggplant Moussaka Recipe
Greek-inspired baked moussaka features smoky roasted eggplant layered with spiced lamb and a tangy feta crust for rich, comforting family meals.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Baking dish
- Stove
- Measuring cup
- Plate
Ingredients
- 2 medium eggplants (about 700g), sliced into 1/2-inch thick rounds
- 3 tbsp olive oil, divided
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 500g ground lamb
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt
- freshly ground black pepper
- 150g feta cheese, crumbled
- 2 large eggs, lightly beaten
- 150ml whole milk
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
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