Save Time In the Kitchen with This Deliciously Easy Moussaka [Recipe]

Moussaka Recipe

The life of the modern woman can be busier than a shopping centre on pay day and it takes a special kind of species to juggle a full-time career, motherhood, “wifehood”, and to manage a family. Nutrition is of utmost importance to the heart of the family: Mom. Yet, in this crazy rat race called life, it is not always easy to whip up a wholesome meal that will please mom, dad and the children, especially with only the key ingredients that you’ll find in most pantries and refrigerators. We spoke to, Kirsty Rowett, owner of Source Food (an experiential South African food agency), who gave us some key advice and a delicious recipe to show us how to tackle easy, nutritious meals in less than 60 minutes. Leaving you plenty of time to do the things you value most. Keep reading to hear more and get the full recipe for her tried and tested Moussaka, a warming midweek meal.

“This Moussaka recipe may look like a lot of work but in actual fact it’s just layering easy ingredients, and you will look like an absolute rockstar when presenting it,” said Kirsty.


Serves 4-6



olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 celery stick, finely sliced
1 carrot, peeled and finely chopped
500g lamb mince
¼ cup (60ml) red wine (optional)
1 cup (250ml) tomato passata
1 cinnamon stick
2 sprigs fresh oregano, leaves picked and chopped
1 bay leaf
2 aubergines, sliced thinly


Heat a little olive oil in a heavy-based pot over medium heat and gently fry onion, garlic, celery and carrots until onions are translucent and vegetables are soft.

Increase heat and add mince, stirring until well browned.

Pour in red wine and once evaporated add tomato passata, cinnamon, oregano and the bay leaf.
Reduce heat to low and allow to simmer, covered, for about 1 ½ hours or until mince is tender and sauce has reduced.

Drizzle aubergines with a little olive oil and season with salt and pepper.

Heat a grill pan to hot and cook sliced aubergines for a few seconds on each side. Remove from pan and set aside for later.

White sauce:

50g butter
50g flour
2 cups (500ml) milk
100g Gruyere cheese
2 egg yolks


Heat butter in a heavy based saucepan and once melted, add flour.

Cook roux (flour and butter mixture) for about a minute, stirring constantly to prevent it from browning.

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Remove from heat and slowly add milk, stirring continuously, to prevent any lumps from forming.

Return to stove and stir over medium heat until sauce thickens.

Remove from heat, add cheese and season with salt and pepper. Allow to cool for a few minutes.

Once cooled, mix in egg yolks. Set aside.

To assemble:

Pour a few ladles of mince on the base of a casserole dish and top with a layer of grilled aubergines. Repeat this process until mince and aubergines are finished.

Pour over white sauce and place in a pre-heated oven set at 180C for about 30 minutes or until bubbling and lightly golden brown.

For more information on Kirsty Rowett and Source Food visit the Souce Food website or say Hi to Source Food on Facebook.

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