Name: Moussaka Stuffed Eggplant
Prep time: 20 min
Cook time: 53 min
Total time: 88 min
Ingredients: 100 g cubed Mozzarella cheese; 100 g cubed Parmesan cheese; 1 halved Onion; 2 cut into wedges Lemon; 2 Eggplant; as needed Extra virgin olive oil; 1 teaspoon Dried oregano; 3 Garlic clove; 1 teaspoon Ground cinnamon; 1 teaspoon Ground cumin; 2 Bay leaves; 1 Canned tomatoes; 400 g Ground beef; as needed Ground nutmeg; 50 g Butter; 25 g Cornflour; 3 Egg; 1 pinch Pink himalayan salt flakes; 200 g Milk; as needed Flat-leaf parsley; as needed Fresh oregano; as needed Pink himalayan salt flakes

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Moussaka Stuffed Eggplant

Tenina Holder

Posted May 12, 2020 (Last updated January 12, 2022)

Serves

Total Time

1hrs 28mins

Calories

486

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

If you wanted to extend this recipe to feed more, just add a half eggplant per person. The meat will stretch with the eggplant, so no need to add more

Ingredients

Mozzarella cheese100 gcubed
Parmesan cheese100 gcubed
Onion1halved
Lemon2cut into wedges
Eggplant2
Extra virgin olive oilas needed
Dried oregano1 teaspoon
Garlic clove3
Ground cinnamon1 teaspoon
Ground cumin1 teaspoon
Bay leaves2
Canned tomatoes1
Ground beef400 g
Ground nutmegas needed
Butter50 g
Cornflour25 g
Egg3
Pink himalayan salt flakes1 pinch
Milk200 g
Flat-leaf parsleyas needed
Fresh oreganoas needed
Pink himalayan salt flakesas needed

Method

1. Pre-heat oven - 200°C
2. Line a clean baking sheet with parchment paper
3. Cut eggplants in half, and remove flesh from centre, forming a hollowed out ‘boat’ with about a 2 cm perimeter
4. Salt the eggplants well, as well as the eggplant removed from the centre
5. Allow to drain in a colander for about 10-20 minutes
6. Rinse and pat dry with a paper towel and place onto prepared tray
7. Drizzle ‘boats’ with EVOO
8. Roast about 10 minutes
9. Roughly cube the eggplant from the centre
10. Add mozzarella cheese and parmesan cheese to the TM5 bowl
11. Blend with MC in place 6 sec, speed 10
12. Remove from bowl and set aside
13. Add onion, dried oregano, garlic clove, ground cinnamon, ground cumin and extra virgin olive oil to the TM5 bowl
14. Chop with MC in place 2 sec, speed 6
15. Then add bay leaves to the TM5 bowl
16. Sauté for 5 min, Varoma, speed 1
17. Add tomatoes, meat and cubed eggplant
18. Cook for 10 min, 100°C, reverse speed 1
19. Remove from bowl
20. To make bechamel, add ground nutmeg, butter, cornflour, egg, pink Himalayan salt flakes and milk to the clean TM5 bowl
21. Cook for 8 min, 80°C, speed 4
22. Add half the cheese to the TM5 bowl
23. Stir for 20 sec, speed 4
24. Fill eggplants with meat mixture
25. Top with bechemel and finish with the grated cheese, divided equally between each
26. Return to oven for 20 minutes until well cooked and cheese sauce is browned and bubbling
27. Sprinkle with flat-leaf parsley and fresh oregano
28. Serve with lemon

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