Individual eggplant moussakas

This traditional Greek dish gets a modern spin in this recipe! We've served our tasty lamb mince mixture in eggplant shells and topped with a cheesy sauce for a hearty family meal.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Individual eggplant moussakas
  • 2 medium eggplants, halved
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 350 gram lamb mince
  • 400 gram can diced tomatoes
  • 1/3 cup water
  • 2 tablespoon tomato paste
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/3 cup parsley, chopped
  • rocket salad, to serve
  • 200 gram ricotta
  • 1/3 cup milk
  • 1 egg
  • 1/2 cup finely grated parmesan
  • 1/4 cup grated cheddar


Individual eggplant moussakas
  • 1
    Preheat oven to 180°C. Lightly grease an 8 cup baking dish.
  • 2
    Remove flesh from eggplant using a spoon, leaving a 2cm thick shell. Roughly chop eggplant flesh.
  • 3
    In a large deep frying pan, heat oil on medium. Saute onion and garlic for 4-5 minutes until onion is tender. Add mince and brown, for 5-6 minutes, breaking up lumps.
  • 4
    Stir in tomatoes, water, tomato paste, rosemary, oregano and chopped eggplant. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes, until thickened. Cool. Season to taste and stir in parsley.
  • 5
    Meanwhile, to make the topping; in a bowl, whisk ricotta, milk and egg. Add half parmesan and cheddar.
  • 6
    Place eggplant shells into baking dish. Spoon mince mixture into shells. Spoon topping over. Sprinkle with remaining combined cheeses.
  • 7
    Bake for 20-25 minutes until eggplant is tender and topping is golden. Serve with rocket salad.


For an easier topping, use light sour cream sprinkled with cheese of choice.

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