Greek Pork & Sweet-Spiced Eggplant Moussaka

Name: Greek Pork & Sweet-Spiced Eggplant Moussaka with Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Eggplant; ½ sachet Sweet Golden Spice Blend; 2 Potato; 250 g Pork Mince; 1 sachet Paprika Spice Blend; 1 packet Passata; 1 sachet Vegetable Stock Pot; 1 Cucumber; 1 packet Mixed Salad Leaves; 2 tbs olive oil; 20 g butter; 3 tbs flour; 1 cup milk; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Cucumber Salad

Julian PaunczUpdated on November 04, 2026

Get up to $230 off

Calories

:

586 kcal

Protein

:

35.9g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
May contain traces of allergens
Gluten
Milk
Soy
Wheat

Indulge in a classic Greek-inspired bake featuring layers of savoury pork mince and tender, sweet-spiced eggplant. Baked until golden and bubbling, it’s served alongside a crisp cucumber salad that cuts through the rich, comforting flavours with a fresh, cooling crunch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Eggplant

½ sachet

Sweet Golden Spice Blend

(May be present: Gluten, Milk, Soy, Wheat)

2

Potato

250 g

Pork Mince

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy)

1 packet

Passata

1 sachet

Vegetable Stock Pot

1

Cucumber

1 packet

Mixed Salad Leaves

Not included in your delivery

2 tbs

olive oil

20 g

butter

(Contains: Milk)

3 tbs

flour

(Contains: Gluten May be present: Wheat)

1 cup

milk

(Contains: Milk)

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories586 kcal

Energy (kJ)2450 kJ

Fat28.4 g

of which saturates10.7 g

Carbohydrate46.8 g

of which sugars15.8 g

Dietary Fibre9.3 g

Protein35.9 g

Sodium813 mg

Potassium224 mg

Calcium15.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

•Large Pan

•Baking Paper

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
Cut eggplant into 0.5cm-thick rounds.
Place eggplant on a lined oven tray, season with salt and drizzle with olive oil (1 tbs per person), sprinkle over sweet golden spice blend (see ingredients) and toss to coat.
Roast until tender, 15-20 minutes.

TIP: Adding enough oil will ensure the eggplant softens in time.

TIP: If your oven tray is crowded, divide between two trays.

2

Meanwhile, half-fill a large saucepan with boiling water.
Cut potato into 0.5cm-thick rounds.
Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato.

3

Heat a large frying pan over high heat.
Cook pork mince (no need for oil!) and paprika spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
Add passata, stock concentrate and a splash of water, then cook until slightly thickened, 1-2 minutes.

4

Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute.
Remove pan from heat, then slowly whisk in the milk. Whisk until smooth, 3-5 minutes. Season with salt and pepper.

5

Layer the cooked potato over the base of a baking dish.
Top with roughly half of the eggplant, followed by all of the pork fillling.
Top with the remaining eggplant, then cover with the white sauce and bake until heated though, 10 minutes.
Turn the grill to high. Grill until golden and bubbling, a further 6-8 minutes.
Remove moussaka from the oven and rest for 5 minutes.

6

Thinly slice cucumber into rounds.
In a medium bowl, combine cucumber, mixed salad leaves, a drizzle of olive oil and vinegar. Season to taste.
Divide pork and eggplant moussaka and cucumber salad between plates. Enjoy!