Made fresh in the Riverina



½ jar Aurelio Organic Primavera Pasta Sauce

7-8Tbsp olive oil



3-4 mushrooms, chopped finely

2Tbsp fresh thyme

½ cinnamon stick

2-3Tbsp butter

2-3Tbsp gluten-free flour

400-500ml milk

a pinch of salt and black pepper

½ tsp ground nutmeg

1/3C parmigiano reggiano

egg yolk


  1. Remove the stalks from the eggplants and slice.

  2. Peel and slice the potatoes.

  3. Heat a frying pan on high heat. Drizzle 2-3Tbsp of the oil over the slices of the eggplants and fry them in several batches for 5-7 mins or until they soften.

  4. Add more oil and fry potatoes for 5-7or until they soften.

  5. Heat another frying pan on high heat. Add 1-2Tbsp of oil. Add mushrooms and cook for 1-2 minutes.

  6. Add pasta sauce, thyme and cinnamon stick and cook for 2-3 min.

  7. Melt the butter in a small saucepan, stir in the flour and cook on medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to heat and bring to a simmer for about 3 minutes.

  8. Add salt, black pepper and nutmeg.

  9. Remove from the heat and whisk in the parmesan. Add egg yolk and mix well.

  10. In a baking dish and layer the potatoes first, then add the eggplants.

  11. Pour the mushroom sauce evenly, and top with the béchamel sauce.

  12. Preheat oven at 180C and bake the moussaka for about 35-40 minutes or until its crust turns light golden brown. Serve and enjoy!

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