Mini moussaka

Mini moussaka


8 people made this

About this recipe: Greek moussaka made in individual dishes with lamb mince, tomato, oregano and a hit of cinnamon layered with aubergine slices and baked with a fluffy topping. Prepare ahead - best eaten on the day. Nice served with a mixed salad and fries.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 10 aubergine slices, 0.5cm thick
  • salt and pepper to taste
  • drizzle of olive oil
  • 1 onion, sliced into 1/2 rings
  • 1 clove garlic, crushed
  • 250g lamb mince
  • 1 tablespoon tomato puree
  • 50ml red wine
  • 1/2 teaspoon dried oregano
  • 1 large pinch cinnamon
  • 35g butter
  • 40g plain flour
  • 300ml milk
  • 1 large handful grated cheese
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 1 egg

Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

  1. Lay the aubergine slices in a colander in the sink, sprinkle generously with salt. Place a clean tea towel on top followed by a heavy weight. Leave for 30 minutes.
  2. Meanwhile, heat some olive oil in a fry pan. Gently cook the onion until softened, about 10 minutes. Add the garlic, cook for another couple of minutes, and then add the lamb mince.
  3. Brown well, stirring with a wooden spoon to break up any lumps. Add the tomato puree, wine, salt, pepper, oregano and cinnamon. Bring slightly to the boil then turn down to a simmer and cook for 25 minutes.
  4. Make the topping: In a saucepan melt the butter over low heat. Add the flour and stir rigorously until a smooth paste is obtained. Gradually add the milk (you may need to add more than 300ml depending on the flour). Be careful not to get any lumps. You want the sauce to resemble custard. Remove from the heat and add the cheese, nutmeg, cayenne, salt and pepper. Cool.
  5. Rinse the aubergine slices and pat dry with kitchen roll. Heat a frying pan generously with olive oil (aubergines do tend to soak up oil). Pan fry the slices, turning occasionally over medium heat for 12 minutes until they have taken on a light golden colour. Drain on absorbent paper.
  6. Whisk the egg and then whisk into the topping.
  7. Assemble the moussaka: Place an aubergine slice on the bottom of each ramekin and top with lamb mixture. Repeat layers until all used. Top each with the topping.
  8. Place on a baking tray and bake in a preheated oven 190 C / Gas 5 for 45 minutes to 1 hour.

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Reviews (2)


Yummy yummy - however, due to my limited pantry (and budget!) at the time, I used UHT instead of fresh milk and water instead of red wine, and it turned out just fine. The topping was lovely and I can assume it would be all the more nicer had I followed the recipe to the tee. Made my own puree which needed A LOT of flavouring to get it up to standard, but what a cracking recipe. I know I'll be using this recipe again! - 05 Mar 2015


Really enjoyed this, I doubled up ingredients and made it in one dish. Ive been looking for a moussaka recipe that had the right flavour that I remember and this is it. Thank you - 08 Sep 2014

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