Pasture to Plate


Quick Lamb Moussaka

A quick version of an old classic that loses nothing along the way.

Serves 4


  • 1 tbsp Oliana olive oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 3 cups (560g) chopped cooked lamb
  • 400g can diced tomatoes
  • ¼ cup chopped parsley
  • 5 slices Oliana chargrilled eggplant
  • 500g Oliana yogurt
  • 2 eggs, beaten
  • 1 cup mozzarella
  • Salad, to serve


Preheat oven to 180°C.

Heat oil in a large frying pan on high. Sauté onion and garlic for 1-2 minutes, until onion is tender.

Stir in lamb, tomatoes and parsley. Season to taste. Spoon into a casserole dish. Top with a layer of eggplant.

In a bowl, combine yogurt and eggs. Pour evenly over eggplant. Sprinkle with mozzarella. Bake for 20-25 minutes. Serve with salad.

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