Mini moussaka

  • 6 to 8

This traditional lamb moussaka is full of tasty aubergine, tomatoes and cheese, suitable from 8 months

Mini moussaka
  • 2 tbsp olive oil
  • 1 small aubergine
  • 500g lamb mince
  • 1 onion, finely chopped
  • 1 400g can tomatoes
  • 3 tbsp tomato puree
  • 0.5tsp oregano
  • 1 pinch cinnamon
  • 2 cloves garlic, finely chopped
  • 110g Cheddar cheese, grated
  • 4 tbsp Parmesan cheese


  • Step 1

    Heat the oven to 240C/464F/Gas mark 9.

  • Step 2

    Dry fry the lamb until cooked through. Drain off excess oil.

  • Step 3

    Slice the aubergine into thick slices, brush with olive oil and cook in the oven at 240°C until brown both sides (30-35 minutes). Turn down the oven to 190C/375F/Gas mark 5.

  • Step 4

    Fry the onion and garlic in oil until soft then add the tomatoes, tomato puree, oregano and cinnamon.

  • Step 5

    Cook over a medium heat until the sauce thickens.

  • Step 6

    Place half the aubergine slices over bottom of a 2 pint oven dish, layer on half the meat sauce, and top with half the cheddar cheese.

  • Step 7

    Repeat these layers, sprinkling parmesan over the final layer.

  • Step 8

    Bake at 190C/375F/Gas mark 5 for 20-30 minutes.

  • Use kitchen scissors to snip the aubergine into small pieces for your baby.

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