Mel Christensen

Mel Christensen

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Mountain Moussaka


Mountain Moussaka


  • 1 pkt. Mountain Bread (I used Chia Seed, but any flavour will work – Tomato & Basil could be great!)
  • 4 large whole red capsicums
  • 4 large eggplant, cut lengthways into 1.5cm-thick slices
  • Olive oil spray
  • 400g fresh ricotta cheese, crumbled (or creamed cottage cheese will work)
  • Grated Mozzarella, Tasty Cheddar, Parmesan or a combination of all three (such as grated ‘pizza” cheese)

Meat sauce

  • 1/2 tsp olive oil
  • 2 medium brown onions, finely chopped
  • 2-3 large garlic cloves, crushed
  • 500g extra-lean lamb mince
  • 2 x 400g can chopped tomatoes
  • 3 tbsp tomato paste
  • 150ml red or white wine
  • 200 – 400ml Beef stock (depending on how long you have to simmer/reduce your sauce.  I use 400ml but cook the sauce over about 3 hours)
  • 1-2 tsp mixed herbs (I used basil and oregano)
  • ½ tsp cinnamon
  • 2 tsp natvia (optional)
  • Salt and pepper to taste


  1. To make the meat sauce, add oil to large deep non-stick frying pan or pot. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until onion is soft. Increase heat to medium-high. Add the mince gradually and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato, paste, wine, sweetener, stock and herbs, and bring to the boil. Reduce heat to medium-low. Simmer for at least one hour or until sauce thickens and reduces. The longer the better! 
  2. Preheat grill on medium. Line a baking tray with foil. Place the capsicums on the top oven shelf.  Cook under hot element, turning regularly until charred and blistered. Transfer to freezer bag, knot it tightly and set aside for at least 5 minutes (this helps lift the skin). Once cooled,  take them out of the bag, remove stems, seeds and skin and lay each piece flat on a board ready for layering.
  3. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat with remaining eggplant. Set aside, ready for layering.
  4. Preheat oven to 180°C. Cover the bottom of a large deep oven proof dish with a layer of mountain bread. My large lasagne dish fits two pieces side by side almost exactly. Top with a layer of, meat sauce, then a layer of eggplants, then the capsicum. Top the capsicum layer with another layer of mountain bread. Repeat with another layer each of meat and eggplant. If you have space you can add some more meat sauce.  If not, sprinkle with a bit of your grated cheese, add another mountain bread layer, crumble the ricotta over that piece, and then finish with a final layer of mountain bread and then your remaining grated cheese.
  5. Bake in oven for 35-40 minutes or until set and golden. Set aside for 5-10 minutes to cool. Serve with some freshly ground pepper with a nice green salad.


Photo: You can never make too moussaka - it's SO much better the next day! Can't wait for lunchtime. Recipe on the way...