Stuffed Eggplant Moussaka
I have had many variations of Moussaka over the years, and I like a lot of them. After tasting so many, I realized that what I like is the eggplant, lamb, and tomato combination. This recipe is a simplified version without the bechamel sauce and complex layering but still results and in a great dish with many layers of flavors and a guaranteed crowd pleaser.
Category
Main Course
Servings/Yield
4-6
Author:
Lior Lev Sercarz
Ingredients
2 medium eggplants, cut in half lengthwise
Olive oil
2 medium onions, peeled and finely chopped
½ tsp fine sea salt
5 cloves garlic, peeled and chopped
2 Tbsp Ana blend, divided
1 pound ground lamb
½ cup cilantro leaves, chopped
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1 ½ cup tomato sauce (see notes below), seasoned to taste with salt and Pierre Poivre and divided
Salt to taste
Pierre Poivre to taste
Directions
Preheat the oven to 375F.
Place the cut eggplant on a baking tray lined with parchment paper and drizzle with olive oil. Season with salt and Pierre Poivre.
Bake for 30 minutes, or until tender, and set aside to cool to room temperature.
While the eggplant is baking, heat a pan over medium heat a few tablespoons of olive oil and cook the onions with ½ tsp salt for about 10 minutes, or until tender.
Add the chopped garlic and 1 tablespoon of Ana and stir to combine. Remove from heat and set aside.
Once the eggplant has cooled, gently scoop the eggplant meat, leaving a 1/4” layer as shell. Be careful not to damage the soft eggplant skin.
In a bowl, add scooped eggplant and the chopped cilantro, ground lamb, cooked onions, salt, 1/4 cup tomato sauce and the remaining Ana blend and mix well to combine.
Divide the lamb mixture evenly between the 4 eggplant half shells.
Into a baking dish, spread the remaining tomato sauce and carefully lay the stuffed eggplant on top.
Bake for 25 minutes, or until hot and cooked through.
Turn the oven up to broil on high and broil for 5 minutes to brown the tops.
Serve hot.
Recipe Note
Recipe Notes
For the tomato sauce, a basic tomato sauce or marinara will do.
The recipe works well with ground beef instead of ground lamb.
Variations and Ideas
Sprinkle the top of the stuffed eggplant with grated parmesan cheese before broiling.
Replace the ground lamb with 1 pound of cooked and chopped mushroom of your choice. The weight of the mushrooms should be 1 pound after cooking.
Questions? Contact helen@laboiteny.com
