Moussaka stuffed eggplant combines tender roasted eggplant, seasoned ground meat, tomatoes and quinoa, topped with crumbled feta and baked to perfection.
Moussaka stuffed eggplant combines tender roasted eggplant, seasoned ground meat, tomatoes and quinoa, topped with crumbled feta and baked to perfection.
Preheat your oven to 200°C. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about one cm of thickness to form a shell. Chop the scooped-out flesh into small pieces and set aside. Brush the eggplant shells with olive oil and place them on a baking tray, cut side up. Roast for 15 minutes or until slightly softened.
In a skillet over medium heat, heat one tablespoon of olive oil. Add the chopped onion and garlic, sautéing until softened. Add the ground lamb or beef and cook until browned. Breaking it up with a spoon. Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, dried oregano, cinnamon, salt and pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens.
Remove the skillet from heat and stir in the cooked quinoa until well combined. Spoon the filling evenly into the roasted eggplant shells. Top each stuffed eggplant with crumbled feta cheese.
Return the stuffed eggplants to the oven and bake for 20 minutes at 200°C or until the cheese is melted and lightly browned.
(see also: Salmon rolls recipe)
Remove the eggplants from the oven and let them cool slightly. Sprinkle with freshly chopped parsley before serving.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Baking tray, skillet, mixing bowl, knife
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