Baby and kid-friendly moussaka

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Serves: 4

By Mollusk



  • 1 handful cheddar

  • 1 tin chopped tomato 400g

  • 1 tsp oregano to taste

  • 1 aubergine sliced into 1/4in rounds

  • 500g lamb mince or Quorn

  • 1 leek sliced

  • 2 bay leaves

  • 1 egg large

  • 170g greek yoghurt

  • 150g mushrooms


  1. Preheat the oven to 200C
  2. Brush the aubergine slices with oil and grill on both sides until golden brown.
  3. Fry the lamb/Quorn until browned.
  4. Add the leeks and mushrooms and cook until softened.
  5. Add the chopped tomatoes, bay leaves and oregano and simmer for 10 minutes or so. (Season if not using for baby food.)
  6. Into a square casserole dish, add half the lamb mixture, then top with a layer of aubergines, then the rest of the lamb, and the rest of the aubergines.
  7. Mix the yoghurt, cheese and egg and spread it on top. (You can sprinkle some paprika on top if you like.)
  8. Bake for 30 minutes or until bubbling and golden brown.

Handy Hint

If using for a young baby, puree. Chop for older babies and they can use their fingers.

Additional Information

  • greek

  • yoghurt

  • aubergine

  • tomato

  • mushroom

  • lamb

  • cheese

  • Meat

  • Baby and weaning

  • Winter

  • Autumn

  • Main Course

  • Low carb

  • Nut Free

  • Make Ahead

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