Serves 6

This week Chef Niemand takes foodies on culinary expedition around the world. In weeks to come we will see recipes from all over the globe that promise to tickle your tastebuds for sure.

  Oven 170°C
  Oiled baking tray (2litre volume)
2 large eggplants (1kg), sliced thinly
15ml coarse cooking salt
60ml olive oil
1 large onion, chopped finely
2 cloves of garlic, crushed
1kg lamb mince
410g can crushed tomatoes
125ml     dry white wine
  Pinch of cinnamon
50g finely grated parmesan

White sauce
80g butter
50g cake flour
50ml     milk


  • To work with the eggplant: layer the sliced eggplant onto kitchen paper/absorbent towel; sprinkle the eggplant slices with the coarse salt; stand 30 minutes; pat the eggplant slices dry with kitchen absorbent paper to remove the dark brown ‘water’ from the eggplant.
  • Heat oil in a large frying pan and brown the eggplant (in batches) on both sides, drain on absorbent paper.
  • Cook onion and garlic in same pan, stirring until onions soften. Add lamb and keep on cook – stirring until lamb changes colour.
  • Stir in the undrained tomatoes, wine and cinnamon, bring to a boil. Reduce heat and simmer uncovered until liquid has evaporated (30min).

White sauce:

  • Melt butter in a medium size saucepan, add the cake flour, cook, stirring until mixture thickens and bubbles – add all the milk, stir and bring to a boil for 3 minutes until thick.
  • Place a third of the eggplant, overlapping slices slightly, in dish, spread half of the meat sauce over egg plant. Repeat layering finishing with eggplant.
  • Spread white sauce over eggplant/top and sprinkle with cheese.
  • Cook uncovered for about 40 minutes or until top browns lightly – stand Moussaka 10 minutes before serving.