Carotino Moussaka

This classic Greek dish lends itself wonderfully to using Carotino Oil instead of the usual olive oil. It’s another great example of how everyday recipes and old favourites can be made healthier by using vitamin-rich Carotino Oil.
Try this for the traditional taste of moussaka with a healthy twist.


  • 2 tablespoons Carotino Oil
  • 675g/1.5 lbs lamb mince
  • 1 large sliced aubergine
  • 2 x 400g/14.1 oz of chopped tomatoes
  • 1 lamb stock cube
  • 1 large onion, chopped
  • 2 large potatoes, halved
  • 115g /4 oz Cheddar cheese, grated
  • 150ml/5.1 fl. oz single cream
  • 2 tablespoons chopped oregano
  • 45ml/1.5 fl. oz tomato puree
  • Salt and pepper to season


Pre-heat the oven to 180ºC/356ºF/Gas Mark 4. Pour the Carotino Oil into a frying pan and add the chopped onions and oregano. Fry over a low heat for about 5 minutes, stirring frequently until the onions have softened. Add the lamb and cook for around 10 minutes until the meat is browned. In the meantime, grill the sliced aubergine for around 5 minutes, turning once or twice so they are evenly cooked on both sides. Put on one side till later. Stir the chopped tomatoes and tomato puree into the meat mix before adding the stock cube and salt and pepper. Stir well until fully mixed together and simmer for around 15 minutes. Meanwhile, cook the potatoes for around 10 minutes until they are just about tender but not too soft. Drain the potatoes and then cut into slices. Layer the mince and the sliced aubergines in a medium sized oven proof dish. Add the layer of potatoes at the top. Mix the grated cheese together with the cream and pour on top of the other ingredients. Cook for around 50 minutes until golden brown on the top and serve.

Serves 4-6