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Moussaka Rolls Recipe

Moussaka Rolls

  • Author: caroline
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x


Moussaka Rolls – juicy lamb cooked in a sauce of tomato, oregano and red wine and rolled in grilled aubergine. Topped with a creamy white parmesan sauce. This is a fantastic comforting tasty meal!


  • 1/2 medium aubergine
  • 40g onion, diced
  • 1 clove garlic, crushed
  • 125g lamb mince
  • 50ml red wine
  • 100g tinned chopped tomatoes
  • 2 tsp tomato puree
  • 1 tsp plain flour
  • 1/4 tsp oregano
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tbsp breadcrumbs
  • Bechamel Sauce
  • 5g butter
  • 5g flour
  • 100ml milk
  • 5g grated parmesan
  • 1/4 tsp grated nutmeg


  • Slice the aubergine lengthwise into around 5mm pieces – I used a mandolin set to 6mm thickness. Place the aubergine into a colander and sprinkle with 1/2 tsp salt. Leave for 30 minutes. You will need 3-4 slices per portion for the rolls.
  • Preheat the oven to 200C / 400F. Next make the meat filling. Heat a large frying pan or skillet over a medium high heat and add a drizzle of olive oil or a few sprays of light cooking spray. Sweat the onion for 3-4 minutes. Add the garlic and cook for a further 2 minutes.
  • Add the lamb mince to the pan and cook until browned, stirring regularly – around 5 minutes. Then add the red wine, tomatoes, tomato paste, flour, oregano, cinnamon stick and bay leaf and reduce the heat so the pan is gently simmering. Cook for 30 minutes – the mixture should have thickened nicely by the end.
  • Remove the aubergine from the colander and rinse. Then pat dry well with paper towels and leave them spread out over some paper towels while you make the bechamel.
  • To make the bechamel sauce. Add the butter to a saucepan over a medium low heat. Melt and add the flour. Combine well. Add the milk slowly to the mixture and whisk until it creates a smooth sauce. Cook for around 3-4 minutes so the sauce thickens. Remove from the heat and add the parmesan and nutmeg. 
  • Lightly brush the aubergine with olive oil, or spray with some light cooking spray. Heat a griddle pan over a medium high heat and add the aubergine and cook for around 2 minutes each side. Alternatively you can use a frying pan if you don’t have a griddle pan (but the griddle pan leaves those beautiful grill lines which are so worth it!)
  • Remove the bay leaf and cinnamon stick from the lamb. Spoon a thin strip of bechamel on each piece of aubergine, width ways, followed by a little of the lamb mixture into the center of each aubergine slice and carefully roll. Place them on a lined baking tray. Spoon the remaining bechamel sauce over the top of the rolls and sprinkle with the breadcrumbs. Place in the bottom half of the oven for 20-30 minutes.
  • Serve with a crisp green salad – delicious!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Oven
  • Cuisine: Greek


  • Serving Size: 1
  • Calories: 575
  • Fat: 31g
  • Carbohydrates: 22g
  • Protein: 6g

Keywords: mousakka, greek food, greek recipe, lamb