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Justine Pattison

Justine Pattison

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Frying Pan Moussaka

Print Recipe
This quick one pan dish of well-seasoned lamb and aubergine is just as good as a traditional baked moussaka. The flavours are rich but fresh-tasting, and the dish looks lovely brought straight to the table. Serve with a large mixed leaf salad.
Course Main Course
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Servings 2
Calories -1

Ingredients

  • 1 medium aubergine (about 250g), cut into roughly 2cm chunks
  • 2 tbsp olive oil
  • 250 g lamb mince (20% fat or less)
  • ½ medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tsp dried oregano
  • ½ tsp dried mint
  • 1 bay leaf
  • 2 tsp plain flour
  • 50 ml red wine or extra stock
  • 200 ml lamb stock (made with ½ lamb cube)
  • 227 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 75 g feta cheese, drained and broken into small chunks
  • small handful of fresh mint leaves
  • flaked sea salt
  • ground black pepper
  • large mixed leaf salad, to serve

Instructions

  • Put the aubergine chunks in a medium, non-stick frying pan and drizzle with the oil. Season with salt and black pepper and place the pan over a high heat. Stir-fry for 3-5 minutes, or until the aubergine is nicely browned but not cooked through. Tip into a medium bowl and set aside.
  • Put the minced lamb, onion, garlic, oregano, dried mint and bay leaf in the pan used to fry the aubergine and cook over a medium heat for 5 minutes, stirring and squishing the meat against the side of the pan with a wooden spoon to break up the mince.
  • Stir in the flour and season with salt and plenty of freshly ground black pepper. Pour over the wine, add the lamb stock, tomatoes and tomato puree. Bring to a simmer and cook for 10 minutes, stirring occasionally. Return the aubergine pieces to the pan and cook for a further 5-10 minutes, or until the lamb is tender, the aubergine is soft and the sauce is thick, stirring occasionally.
  • Drop the feta chunks on top. Cook for a further 1-2 minutes without stirring, until the feta begins to melt. Scatter over the mint leaves and serve with a large mixed leaf salad.

Notes

Flat-freeze the cooked and cooled moussaka without the feta cheese and mint. Reheat from frozen with an extra 100ml water in a large non-stick frying pan for about 20 minutes, stirring frequently, until piping hot. Top with feta and mint. 
 
If you don’t have a small can of tomatoes in stock, use half a 400g can instead. You can freeze the leftover tomatoes for another day, or decant and keep in the fridge for up to 3 days before using. Add to soups, or to enrich tomato based sauces and stews.

More recipes like this

Slow-cooked Lamb with Pomegranate

Bolognese Pasta Pot

Mozzarella Meatball Lasagne

My gooey microwave 'baked' camembert is featured i My gooey microwave 'baked' camembert is featured in @dailymailweekend today, along with scrambled eggs, warm fruit compote and pitta bread pizzas - all taken from Ping!⁠
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#microwaverecipes #microwave #Ping! #weekendmeals #weekendrecipes
My latest book – PING! – is published today.⁠
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It’s a collection of over 100 energy-saving, family-friendly recipes cooked using just a microwave oven. ⁠
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It’s a bit of departure from my recent books, but one I hope you'll find useful – and perhaps intriguing too. There's something fascinating about cooking in the microwave and, even though I’ve been using them for many years, I was surprised by the huge variety of different - and very delicious - dishes that could be cooked successfully using microwave power alone. Everything from easy curries and 'casseroles', to lasagne, barbecue-style chicken, spicy rice, banoffee pie, sticky toffee pudding, rich chocolate brownie and lemon drizzle cake! ⁠
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If you do fancy taking a peak at Ping!, you can find it in your local bookshop, online and via the link in my bio.⁠
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For a healthy midweek meal, why not try a simple v For a healthy midweek meal, why not try a simple veggie bolognese? Taken from my slow cooker book, this one makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie. Perfect if you like to go meat-free or simply fancy a change.⁠
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Click in the link in my bio to take you to the recipe.⁠
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Slow cooker pulled pork makes an easy meal for ove Slow cooker pulled pork makes an easy meal for over the weekend. My version is rich and spicy - perfect for piling into warmed wraps with pink pickled onions, avocado, soured cream and shredded lettuce. ⁠
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You can find the recipe by clicking on the link in my bio. ⁠
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Thinking you'd like something different for breakf Thinking you'd like something different for breakfast? These fruity layered yoghurt pots can be made with fresh or frozen berries and prepped ahead. Add a small handful of nuts or some granola for extra crunch.⁠
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Click on the link in my bio for the recipe.⁠
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#healthybreakfast #crushedberryyoghurt #justinepattisonrecipe #yoghurtbreakfast #mealprep
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