Authentic Lebanese Moussaka with Eggplant and Spiced Ground Lamb

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered eggplant and spiced lamb baked with a creamy béchamel sauce, infused with cinnamon and allspice for a Middle Eastern twist. This Mediterranean recipe (vegetarian option), ready in about 85 minutes, pairs eggplant, ground lamb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 40 min Serves 6 Lebanese cuisine 560 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 180°C (350°F). Toss 1.5 kg eggplant slices with 1 tbsp olive oil and 1/2 tsp salt. Roast for 25 minutes until tender, then cool and set aside.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sauté for 5 minutes. Add 1 kg ground lamb, 2 tbsp tomato paste, 1/2 tsp cinnamon, 1/4 tsp allspice, and 1/2 tsp salt. Cook for 8-10 minutes until browned and crumbly.
  3. Step 3: In a 9x13-inch baking dish, layer 1/3 of the roasted eggplant, followed by 1/3 of the lamb mixture. Repeat layers, finishing with a final layer of eggplant. Pour 500ml bechamel sauce over the top, then sprinkle with 1/4 cup chopped parsley.
  4. Step 4: Bake for 30 minutes until golden and bubbly. Let rest 10 minutes before serving.

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