Meat Layer

  • 1 Red Onion (chopped)

  • 2 gloves of Garlic (chopped)

  • 800g Tomato (chopped)

  • 500g Venison Mince

  • ½ teaspoon of Nutmeg (ground)

  • ½ teaspoon of Cinnamon (ground)

  • ½ teaspoon of Gloves (ground)

  • ½ teaspoon Organum (dried)

  • Salt & Pepper to taste

Brinjal Layer

  • Oil to fry

  • 2 to 3 Brinjals

Béchamel Sauce

  • 300ml Double Thick Yogurt (Plain)

  • 100g Feta (crumbled)

  • 3 egg yolks (whisked)

  • Parmesan cheese

  • Salt & pepper to taste


  1. Set the oven at 180 degrees.

  2. Meat Layer - Fry the onion and garlic in the olive oil until soft.  Add the venison mince and continue to cook until all the meat are slightly browned.  Add the tomato and spices and cook for 15 minutes.

  3. Brinjal Layer – peel and slice and the brinjals into 1-2cm slices.  Fry the slices in a generous amount of olive oil until golden on both sides.

  4. Béchamel Sauce – Mix together the yogurt, feta and egg yolks.

  5. To assemble the Moussaka – In a baking dish, start with a layer or brinjal, next add a meat layer and continue until all ingredients is finished.  Finally pour the béchamel sauce over the entire dish.  Sprinkle with parmesan cheese.

  6. Bake in the oven for 20 minutes.  Allow to slightly cool down before serving.

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