Moussaka is one of those dishes that feels like pure Mediterranean comfort — silky layers of eggplant, savoury lamb, and creamy béchamel baked until golden. The problem? Traditional recipes are built to feed a small village. This solo-sized version gives you all the rich, nostalgic flavours without drowning your fridge in leftovers. Baked in a little ramekin, it’s hearty, portion-perfect, and feels like a warm hug from a Greek yiayia (minus the three hours of kitchen time).
Meal Goals
✔ Comfort food, portion controlled – no giant casserole lurking in the fridge.
✔ Balanced indulgence – protein, veggies, and just enough béchamel.
✔ Mediterranean richness – classic herbs, lamb, and olive oil.
✔ Solo-friendly bake – one ramekin, one serving, zero waste.
Why It’s Good For You (Ingredient Benefits)
- Lamb mince – rich in protein, iron, and vitamin B12 for energy and muscle support.
- Eggplant – high in fibre and antioxidants, particularly nasunin (great for brain health).
- Tomato – packed with vitamin C and lycopene to support immunity and heart health.
- Onion & garlic – add flavour and antioxidants, while supporting gut health.
- Olive oil – Mediterranean heart-healthy staple.
- Milk (in béchamel) – provides calcium and protein for bone health.
- Nutmeg & oregano – herbs and spices with natural anti-inflammatory properties.
Ingredients (Solo Serve)
For the lamb layer:
- 120g lamb mince
- ½ small onion, finely chopped
- 1 garlic clove, minced
- ½ cup canned diced tomato (or passata)
- ½ tsp dried oregano
- Pinch of cinnamon (optional, for depth)
- 1 tsp olive oil
- Salt & pepper to taste
For the eggplant:
- ½ medium eggplant, sliced into rounds
- 1 tsp olive oil
For the béchamel:
- 1 tbsp butter (or olive oil)
- 1 tbsp plain flour
- ½ cup milk
- Pinch of nutmeg
- Salt & pepper to taste
Assembly:
- 1 tbsp grated Parmesan or kefalotyri cheese (optional topping)
Step-by-Step Cooking Guide
- Prep the eggplant – Brush slices with olive oil, season lightly, and roast at 200°C for 10 minutes until softened. Set aside.
- Cook the lamb – In a small pan, heat olive oil. Sauté onion and garlic until soft, then add lamb mince. Cook until browned. Stir in tomato, oregano, cinnamon, salt, and pepper. Simmer 5–10 minutes until rich and thick.
- Make the béchamel – Melt butter in a small saucepan, whisk in flour, then slowly pour in milk, whisking until smooth and thickened. Season with nutmeg, salt, and pepper.
- Assemble the ramekin – In a small ovenproof ramekin, layer eggplant slices, lamb mixture, more eggplant, then béchamel. Sprinkle with Parmesan if using.
- Bake – Return to oven at 200°C for 15–20 minutes, until golden and bubbling.
- Serve – Cool slightly before digging in (trust me, that béchamel holds heat like lava).
Storage & Reheating Tips
- Fridge – Keep covered for up to 2 days. Reheat in oven or microwave until hot.
- Freezer – Assemble but don’t bake. Freeze ramekin, then bake from frozen, adding 10 minutes to cooking time.
Swap It Up
- Protein swap – Use lean beef or turkey mince instead of lamb.
- Veggie version – Replace lamb with lentils for a plant-based twist.
- Cheese lovers – Add ricotta between layers for extra creaminess.
Nutritional Snapshot (approx. per serve)
- Calories: ~520
- Protein: 28g
- Carbohydrates: 26g
- Fat: 32g
- Fibre: 7g
Final Bite
This Mini Lamb Moussaka Ramekin is the kind of solo meal that feels like you’ve gone all-out, even though it’s secretly simple. It’s rich, aromatic, and portion-perfect, with all the comfort of a Greek family dinner without the mountain of washing up.
👉 Next in our Mediterranean Solo Series: a vibrant Turkish-Style Eggplant with Yogurt & Pine Nuts that’s vegetarian, stunning to plate, and light enough for a weeknight. Don’t forget to subscribe, share, or leave a comment below if you’ve got a favourite moussaka memory!
