Mini Mousaka

Serves 6 people



  • 1 large eggplant
  • 250g grass-fed ground beef
  • ½ Onion
  • 1 cup diced tomatoes
  • Greek yoghurt
  • Olive oil
  • 2tsp salt or to taste
  • 2tsp black pepper
  • 2tbs mixed spices
  • Dry basil
  • 1 garlic clove



For the eggplant

  1. Cut the eggplant into 6 thick round slices
  2. Sprinkle with salt and allow to rest for 5 minutes
  3. Preheat the oven to 250 degrees. Place the eggplant on a baking tray and brush each slice       with olive oil. Bake for 25 minutes.

For the beef

In a warm pan sauté the onions for 3 minutes or until golden, add the beef and stir until the meat starts to change in color, add the salt, pepper and mixed spices and stir for 10-15 minutes until the meat is cooked.

For the tomatoes

Place the diced tomatoes in a small pot and heat for 5 minutes, add the crushed garlic, 1tsp   salt and 1tsp black pepper, dry basil and bring to a boil. Remove from the heat and set aside to cool for 30 minutes


For serving: place the baked eggplant slice in the middle of the plate, place the cold tomatoes gently in the middle, add 1tbs of ground beef on top and a touch of fresh yoghurt.


Created by Nabz&G for the Beat Diabetes initiative’s Homey’s Guide to Healthy Ramadan Recipes