Moussaka Stuffed Eggplant

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    474

Moussaka made easy. The best way to eat eggplant ever!

Inspired by: https://tenina.com/recipes/moussaka-stuffed-eggplant

recipe updated May 13, 2020

Ingredients

  • Mozzarella cheese icon
    Mozzarella cheese
    100g (about ¾)
  • Parmesan cheese icon
    Parmesan cheese
    100g (about ¾ cup)
  • Onion icon
    Onion
    1 (140g)
  • Eggplant icon
    Eggplant
    2 (600g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Garlic clove icon
    Garlic clove
    3
  • Dried oregano icon
    Dried oregano
    1 tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Bay leaves icon
    Bay leaves
    2
  • Canned tomatoes icon
    Canned tomatoes
    1 (400g)
  • Ground beef icon
    Ground beef
    400g (about 1¾ cups)
  • Ground nutmeg icon
    Ground nutmeg
    as needed
  • Butter icon
    Butter
    50g (about 3½ tbsp)
  • Cornflour icon
    Cornflour
    25g (about 3¼ tbsp)
  • Egg icon
    Egg
    3 (150g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Milk icon
    Milk
    200ml (¾ cup)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Lemon icon
    Lemon
    x 2 (about 19g)
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Paper towels
  • kCook icon TM5
  • kCook icon Colander
  • kCook icon Tm5 bowl
  • kCook icon Cutting board
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add eggplant to a clean cutting board
  4. Slice lengthwise
  5. Scoop with tablespoon
  6. Season with sea salt
  7. Drain - approx 15 min
  8. Pat dry with paper towels
  9. Transfer content of cutting board to baking sheet
  10. Drizzle with extra virgin olive oil
  11. Roast - approx 10 min, 200°C
  12. Score
  13. Add mozzarella cheese and parmesan cheese to the TM5 bowl
  14. Fit TM5 bowl to TM5
  15. Blend - approx 6 sec, speed 10
  16. Transfer content of TM5 bowl to small bowl then set aside
  17. Add onion, garlic clove, dried oregano, ground cinnamon, ground cumin and extra virgin olive oil to the TM5 bowl
  18. Chop - approx 2 sec, speed 6
  19. Then add bay leaves to the TM5 bowl
  20. Sauté - approx 5 min, varoma, speed 1
  21. Then add canned tomatoes and ground beef to the TM5 bowl
  22. Add with tablespoon
  23. Cook - approx 10 min, 100°C, reverse speed 1
  24. Transfer content of TM5 bowl to medium bowl
  25. Add ground nutmeg, butter, cornflour, egg, sea salt and milk to the TM5 bowl
  26. Cook - approx 8 min, 80°C, speed 4
  27. Transfer half of cheese mixture to TM5 bowl
  28. Stir - approx 20 sec, speed 4
  29. Transfer meat to roasted vegetables
  30. Add content of TM5 bowl to roasted vegetables
  31. Arrange cheese mixture in roasted vegetables
  32. Bake until browned - 20 min, 200°C
  33. Sprinkle with flat-leaf parsley and fresh oregano
  34. Serve with lemon
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