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Baked moussaka eggplants
Baked moussaka eggplants
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Stuffed eggplant with flavorful spiced lamb and melted cheese - a delicious combination!
Ingredients:
  • Salad leaves, to serve
  • Tomatoes, to serve
  • 4 small (about 750g) eggplants, halved lengthways (see notes)
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1.25 gm ground cinnamon
  • 1 1/2 tsp dried oregano
  • 350g lamb mince
  • 125ml (1/2 cup) red wine
  • 250ml (1 cup) tomato passata
  • 2 tsp balsamic vinegar
  • 40g (1 cup) sourdough bread, torn into large breadcrumbs
  • 85g (3/4 cup) fresh mozzarella, grated
  • 50g feta, crumbled
  • Small purple basil leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and line a baking tray with baking paper. Use a small sharp knife and a spoon to carefully remove the eggplant flesh, leaving a 1cm border. Finely chop the flesh and set aside. Place the eggplant shells on the prepared tray, spray with oil, season, and bake for 10 minutes or until slightly softened.
  • Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the onion until soft, about 2 minutes. Add the eggplant flesh and cook until tender, stirring occasionally, for about 3 minutes. Mix in the garlic, cinnamon, and 1 teaspoon of oregano and cook for 1 minute until fragrant. Transfer the mixture to a bowl.
  • Heat the remaining 2 tsp of oil over high heat until hot. Add the mince and cook for 3 minutes until browned, breaking up any lumps with a wooden spoon. Return the onion mixture to the pan, stir in the wine until evaporated, then add the passata. Reduce the heat to low and simmer for 5 minutes until thickened. Stir in the vinegar for 2 minutes. Fill the eggplant shells with the mince mixture, cover with foil, and bake for 15 minutes until the eggplant is tender.
  • Mix together breadcrumbs, cheeses, leftover oregano, and oil in a bowl. Season with salt and pepper. Spread and press the mixture over the eggplant filling. Bake without covering for 15 minutes or until the topping is crispy. Serve alongside a refreshing salad and garnish with micro herbs.

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