Moussaka Stuffed Eggplant
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 28mins
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- Serves
- 6
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- Calories
- 479
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
Inspired by: https://tenina.com/recipes/moussaka-stuffed-eggplantrecipe updated Jan 12, 2022
Ingredients
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- Mozzarella cheese
- 100 g
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- Parmesan cheese
- 100 g
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- Onion
- 1
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- Lemon
- 2
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- Eggplant
- 2
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- Extra virgin olive oil
- as needed
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- Dried oregano
- 1 teaspoon
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- Garlic clove
- 3
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- Ground cinnamon
- 1 teaspoon
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- Ground cumin
- 1 teaspoon
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- Bay leaves
- 2
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- Canned tomatoes
- 1
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- Ground beef
- 400 g
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- Ground nutmeg
- as needed
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- Butter
- 50 g
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- Cornflour
- 25 g
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- Egg
- 3
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- Pink himalayan salt flakes
- 1 pinch
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- Milk
- 200 g
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- Flat-leaf parsley
- as needed
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- Fresh oregano
- as needed
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- Pink himalayan salt flakes
- as needed
Tools
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Oven
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Parchment paper
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Paper towels
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TM5
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Tm5 bowl
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Cutting board
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Baking sheet - 18 x 13"
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Small bowl
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Medium bowl
Step preview
- Pre-heat oven - 200°C
- Line a clean baking sheet with parchment paper
- Cut eggplants in half, and remove flesh from centre, forming a hollowed out ‘boat’ with about a 2 cm perimeter
- Salt the eggplants well, as well as the eggplant removed from the centre
- Allow to drain in a colander for about 10-20 minutes
- Rinse and pat dry with a paper towel and place onto prepared tray
- Drizzle ‘boats’ with EVOO
- Roast about 10 minutes
- Roughly cube the eggplant from the centre
- Add mozzarella cheese and parmesan cheese to the TM5 bowl
- Blend with MC in place 6 sec, speed 10
- Remove from bowl and set aside
- Add onion, dried oregano, garlic clove, ground cinnamon, ground cumin and extra virgin olive oil to the TM5 bowl
- Chop with MC in place 2 sec, speed 6
- Then add bay leaves to the TM5 bowl
- Sauté for 5 min, Varoma, speed 1
- Add tomatoes, meat and cubed eggplant
- Cook for 10 min, 100°C, reverse speed 1
- Remove from bowl
- To make bechamel, add ground nutmeg, butter, cornflour, egg, pink Himalayan salt flakes and milk to the clean TM5 bowl
- Cook for 8 min, 80°C, speed 4
- Add half the cheese to the TM5 bowl
- Stir for 20 sec, speed 4
- Fill eggplants with meat mixture
- Top with bechemel and finish with the grated cheese, divided equally between each
- Return to oven for 20 minutes until well cooked and cheese sauce is browned and bubbling
- Sprinkle with flat-leaf parsley and fresh oregano
- Serve with lemon