Mini Moussaka Recipe

Tasty Tip

Mini Moussaka Recipe

Contributing Chef- Abby Reibman- Author of  The Desk and The Stove

This classic Greek dish is remade in perfect party form: the ramekins are just the right size for a dinner party appetizer, and, layered like a lasagna, the combination of the creamy béchamel with the spiced ground meat complements the smokiness of the eggplant.  It’s so delicious your guests will totally be saying, ‘mou-ssak-it-to-me’.


4 ramekins
2 large eggplant, sliced
200 g ground beef
400 g ground lamb
2 shallots, small dice
2 small cloves of garlic, made into a paste with salt
1 tbl finely chopped parsley, plus more for garnish
1 tbl finely ground cilantro
1 tsp cumin
1 tsp cinnamon
1 tsp all-spice
½ tsp nutmeg
Olive oil
Salt and pepper

Tomato sauce:

4 large tomatoes, concassed and finely chopped. Reserve the extra tomato juice with a splash of water.

1 garlic clove made into a paste with salt.

In a medium saucepan, heat up some olive oil with the garlic paste. Add the concasse tomatoes and let cook for 2-3 min until the olive oil is incorporated.  Add the reserved tomato juice and water, decrease heat to a simmer and let cook for 10-15 min until a thick sauce develops.  Season with salt and pepper.

Béchamel Sauce:

1/3 cup butter,
½ cup all purpose flour, 1 cup milk,
sprinkle of nutmeg,
salt and pepper.

Whisk together a roux (equal parts by weight butter and all purpose flour) over medium heat.  Add 1 cup milk and whisk until a thick smooth sauce develops (8-10 min). Season with salt, pepper and a sprinkle of nutmeg.


1-    De-gorge the eggplant: salt the slices and let them drain in a colander over a bowl for 30 min to release the bitter juices.

2-    Season the meat in a medium bowl with salt, pepper, the chopped herbs, cinnamon, cumin, nutmeg and allspice.

3-    Brown the meat in a large sauté pan with olive oil, the garlic paste and diced shallots over medium-high heat.  Add in the tomato sauce and let cook for a further 2 min.  Set aside.

4-    Fry off the eggplant slices and drain on paper towel.

5-    Layer the moussaka: eggplant, meat with tomato sauce, béchamel until you reach the top (depending on ramekin size, this should be 2-4 layers). Make sure you end with béchamel sauce.

6-    Place in the oven at 350 degrees and cook until the béchamel starts to brown and become slightly crunchy (20-25 min).  Serve garnished with parsley.


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