Mouthwatering Armenian Moussaka Recipe + My Sunday Food Diary (Intuitive Eating)

Mouthwatering Armenian Moussaka Recipe + Sunday Food Diary (Intuitive Eating)

The better I feel, the more I love cooking, and the more experiments I make in the kitchen. Honestly, my husband thinks he’s died and gone to heaven because out of a sudden I’m feeding him so well, hahaha! 🙂 This Armenian Moussaka was amazing by the way.

It did take me around 2 hours to make the moussaka, but it was a relaxed Sunday, so it was a really nice way to relax in the kitchen for a bit. Cooking can really be like motivation when you cook with love and without too much hurry.

Here’s what you’ll need for th Armenian Moussaka (this makes 4-6 servings):

  • 600g aubergines, hull removed (or 1.3 lb of eggplant if you’re across the pond)
  • 1 large onion
  • 600g (1.3 lb) minced lamb or beef/pork mixture
  • 1 clove garlic
  • 1.5 tsp sea salt + salt to sprinkle on aubergine slices
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp walnuts, crushed or chopped
  • 1/2 tsp allspice
  • tbsp tomato puree
  • tbsp red wine
  • 2 eggs
  • 8 tbsp Parmesan, Cheddar, Gouda or any other similar cheese for grating
  • 10 tbsp olive oil or any other oil that you use for cooking

The recipe is adapted from this amazing Middle Eastern cookbook.

Instructions for the Armenian Moussaka:

  1. Slice all the aubergines lengthwise. Arrange on a plate and sprinkle each layet generously with sea salt. Allow to rest for around 30 minutes.
  2. Heat 4 tablespoons of the oil in a frying pan and cook the onion for a few minutes until it softens. Add the minced meat, garlic, salt, pepper, and fresh parsley. Cook for five minutes breaking up the clumps of meat with a wooden fork as it starts cooking.
  3. Add the walnuts, allspice powder, and red wine. Stir everything well until the beautiful red colour becomes uniform. Cook for 10 more minutes. Remove from the heat.
  4. Rinse the aubergines under cold running water and dry well with kitchen paper. Fry all the slices on the remaining oil in batches until they’re all browned and softened. Place them on some kitchen paper to absorb excess oil as soon as they’re out of the pan.
  5. Now it’s time to assemble the moussaka! Take a large greased baking dish and start with a layer of aubergines (use half of them). Then drop all of the meat sauce inside the dish and spread it around evenly. Finish with the second layet of aubergines.
  6. For the final step, beat the eggs in a bowl, add the cheese, mix well, and spread it over the aubergines. This will give the moussake a beautiful, golden, crispy top.
  7. Time for the oven! Bake at 180 degrees C (360 degrees F) for 50 minutes.


Here’s a video with the rest of the things I ate on that day and of course the making of this beautiful moussaka:

If you’re wondering how to make the cauliflower and red lentil soup I made in this video, the recipe was featured here.

My secret sourdough bread recipe is here.

And here’s how to make your own basil pesto sauce at home.

Hope you try making this Armenian moussaka yourself because it’s so worth it. Thanks so much for watching/reading!

Simply yours,
Vita xx

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