There are three things that (in our opinion), make our moussaka such a cracker. One is that the eggplant is lightly brushed with olive oil and cooked in the oven rather than fried. The second is the care and attention we give to the lamb mince, which is browned and cooked for hours with red wine, garlic, cinnamon, lemon zest, herbs and tomatoes - it's so good it could be a dish on its own. And the third is our delicious, parmesan-enriched bechamel. Layer the three elements together and it's not surprising this dish is so frequently requested. 
Lamb mince, garlic, parsley, lemon zest, parmesan, eggplant, olive oil, salt, onions, thyme, red wine, tomato paste, cinnamon, butter, flour, milk, nutmeg. 
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Frozen Product.  Once defrosted, cook and consume within 48 hrs. 

Small: Remove plastic film and cook from frozen in a preheated 200C oven for 65 minutes. If defrosted, cook for 45 minutes. Bake until golden brown and piping hot through to the centre.

Large: Remove plastic film and cook from frozen in a preheated 200C oven for 75 minutes . If defrosted, cook for 60 minutes.  Bake until golden brown and piping hot through to the centre.

Serve with a Greek or leafy green salad and some crusty sourdough batard.