Stuffed Eggplant Moussaka

Author

Lior Lev Sercarz

Servings

4-6

Category

Main Course 

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
• 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

1. Preheat the oven to 375F.
2. Place the cut eggplant on a baking tray lined with parchment paper and drizzle with olive oil. Season with salt and Pierre Poivre.
3. Bake for 30 minutes, or until tender, and set aside to cool to room temperature.
4. 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. 
5. Add the chopped garlic and 1 tablespoon of Ana and stir to combine.  Remove from heat and set aside.
6. 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.
7. 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.
8. Divide the lamb mixture evenly between the 4 eggplant half shells.
9. Into a baking dish, spread the remaining tomato sauce and carefully lay the stuffed eggplant on top.
10. Bake for 25 minutes, or until hot and cooked through.
11. Turn the oven up to broil on high and broil for 5 minutes to brown the tops.
12. Serve hot.