Lamb moussaka with chocolate lava cake

There was some minced lamb left and I wasn't sure what to use it for. I love eating lamb kebab but I felt I wanted to try something new and finally I decided on making this lamb moussaka. Making it was not that difficult, and I decided to make chocolate lava cake for dessert. 

I made the Mediterranean version, and topped it with white sauce. It reminded me of lasagna minus the pasta sheets. The best part about this lamb moussaka is that it is filling and filled with complete nutrients.

The chocolate lava cake was good too. I substituted the white sugar to brown sugar, and it tasted marvelous.

Lamb moussaka recipe


1 cup minced lamb (can be bought at Giant's)
1 cup canned tomato paste
1 cup mushroom
2 large tomatoes, cut into 8 pieces
Mixed herbs
Salt and pepper
1 large eggplant, thinly sliced
2 Potatoes, thinly sliced
1 clove garlic, crushed
1 onion, finely diced
1 tablespoon olive oil
2 tablespoon cornstarch

1/2 cup yogurt

2 eggs

1/2 cup soft cheese (I used cream cheese)

Grated cheddar or parmesan

1. Preheat oven to 180 degrees Celcius. Put salt on the eggplants to remove the bitterness, allow to sit for 10 minutes, wash and drain. 

2. Heat the olive oil and sauteed garlic and onion until tender. Combine the minced lamb and cook until brown. Combine mushroom, canned tomato paste, tomatoes, mixed herbs, salt and pepper and cook on medium heat until the sauce becomes thick. Combine the sauce with cornstarch mixed with water to thicken the sauce. Set aside

3. Put half of the sauce in the cooking dish and arrange the eggplant on it. Cover the eggplant with the remaining sauce and topped it with potato slices. Mixed up yogurt, eggs and soft cheese and put on the potato layer. Topped it with graded cheese and bake for 40 minutes or until brown.