Easy Moussaka with Aubergine Smoked Dip

Easy Moussaka with Aubergine Smoked Dip

(serves 3-4 as main course)

Shiny purply aubergines = good. Finickity salting and layering = bad. Add a big dollop of Smoothish Moorish for a moussaka that’s dead simple, full of good stuff and with a gorgeously smokey twist.


2 red onions, chopped; 1 garlic clove, finely chopped; 1 celery stick, finely chopped; 2 tbsp rapeseed oil; 700g minced lamb*; 1 large courgette, cut into small chunks; 1 tbsp flour; 1 tin whole tomatoes; 1 tsp cinnamon; half tub Smoothish Moorish; 300 ml Greek yoghurt, 2 eggs, beaten; ••• tsp nutmeg; 50g grated parmesan.

*for a vegetarian version, replace lamb with a handful of red lentils, sliced mushrooms and an extra courgette.


  1. Brown off meat in heavy pan, using a little oil.
  2. Reduce heat and add onions, celery and garlic. Cook until onion goes a little see-through.
  3. Stir in flour and cook for one minute.
  4. Stir in tomatoes, cinnamon, courgette. Season.
  5. Simmer for 10 mins and turn oven on to 180oC
  6. Stir in Smoothish Moorish, simmer for 5 mins then turn out into casserole dish.
  7. In a jug, beat together eggs, yoghurt, nutmeg and half of parmesan with a little salt and pepper.
  8. Pour over dish, sprinkle with rest of cheese; and bake for 45 mins, until golden.

Moorish Smoothish aubergine smoked dip is divine with chicken kebabs or slow-cooked lamb. Or simply, on pitta fingers as an indulgent, yet healthy treat.

2017-06-08T15:09:03+00:00 December 9th, 2015|Peckish, Scrummyish, Uncategorized|0 Comments