Paleo Moussaka

Paleo Moussaka Recipe

Recipe by Sparky - Peas & Figs Resident Chef


1. Heat a large saucepan until very hot, add the olive oil and the mince, do not stir for 5 minutes until the edges are starting to brown.

2. Turn the meat once and leave for another 2-3 minutes.

3. Add the onion and garlic and stir well. Cook for a further 3 minutes stirring regularly.

4. Add the herbs and season with a pinch of salt and pepper, and then stir in the tomatoes. Rinse the tomato tin out with water (approx 1/2 tin of water) and add to the mixture.  Bring to the boil then reduce the heat and simmer for 10 minutes until the sauce thickens.

5. Pre-heat the oven to gas mark 6 / 200°C / 400°F.

6. In a large, oven proof dish arrange a layer of sliced aubergine and top with tomato sauce.  Repeat the layering until you use up all the ingredients and finish with a layer of the mince ragu on top.

7. Place dish in the oven and bake for 35 minutes.


Food Tags


Preparation Time: 8mins to 10mins

Cook Time: 1hrs

Serves: 6 people


750g minced lamb (or beef)

2 onions (diced)

2 large aubergines (sliced into ½ cm thick slices lengthways)

2 x 400g tin tomatoes

6 cloves garlic

2 tsp thyme

2 tsp rosemary

2 bay leaves

Salt and pepper

Splash olive oil

Equipment / Utensils

Oven proof dish.