Summer aubergine moussaka

It is officially summer although the temperatures are not so summery all the time. So I assume that we all think about grilling or picnicking. One can toss on the barbie almost everything but you may as well think what can you prepare ahead for a picnic for example. Possibilities…endless.

I`m not a fan of carbon foot printing, but I need to admit that the best lamb I have ever eaten is either from New Zealand or from Ireland. And today I have two from my ingredients imported from Ireland.

Rich and tasty Cheddar cheese and a lamb mince.


You will need:

1 big aubergine cut in half and then lengthwise
a hand full mushrooms roughly chopped
3 cloves of garlic crushed
250 gr. minced lamb
150 gr. grated Cheddar
5 large eggs
4 tbsp. or more fresh or dried mint
some oil, salt, pepper



Easy as always. Pre heat the oven to 180 C.

In a pan sweat the mince with the garlic, season well and put half of the mint in the meat. Take a round baking tray, lay it with baking paper. First arrange a layer of aubergine on the bottom than, mushrooms, then meat and again the rest of the aubergine. Press down a little.
In a bowl whisk the eggs, add the Cheddar, mint, salt and pepper.

Pour over the aubergine the egg mix and toss in the oven for 40 minutes.

And ready.

Not a traditional picnic meal, but even me I got tired of tarts and quiches, imagine. This is not a traditional moussaka either but why not experiment.
Tastes refreshing and evokes new feelings.

It would have been even better tasting if we had the chance to eat it outdoors, but some mosquitos had a serious party on my account. I hope they did not over ate because it sure seemed like it when I took a look at my tush.

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