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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.
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, place spread the remaining tomato 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.
