Easy Moussaka Stuffed Eggplants
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
473 kcal
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Course
Main Course
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Cuisine
Greek
Easy Moussaka Stuffed Eggplants
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These easy Moussaka Stuffed Eggplants bring a traditional Greek recipe to a whole new level - Easy to make, gluten-free and ready in just 30 min, this is a great recipe the whole family will love.
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Ingredients
- 2 eggplant cut in half lengtwhise, large
- 2 tablespoon extra virgin olive oil
- 4 thyme sprigs
For the filling:
- 1 tablespoon extra virgin olive oil
- 1 white onion finely minced
- 1 garlic finely minced, cloves
- 350 g beef mince good quality organic
- cherry tomato halved and deseeded, handful
- 1 teaspoon brown sugar
- 1 tablespoon tomato paste I use double concentrate
- 150 ml chicken stock
- 2 thyme sprigs
- sea salt to taste
- black pepper to taste
For the ricotta sauce:
- 150 g ricotta cheese fresh
- 2 tablespoon crème fraîche
- salt
- black pepper
- basil finely chopped, handful, leaves
- 1 teaspoon chili flakes optional
Instructions
- Preheat oven to 190C/400F.
- Cut each eggplant in half lengthwise through the stem, Then, score the flesh in a tight criss-cross pattern, making sure not to cut through the skin. Place them on a baking tray covered with parchment paper.
- Brush with extra virgin olive each half, season with sea salt and a sprig of thyme, then bake for 20 minutes or until the flesh is soft and tender.
- In the meantime, prepare the filling. Heat a large skillet with the olive oil over medium heat, and fold in chopped onion and garlic.
- Add in beef mince, and cook for 5 min until brown, breaking the mince with a wooden spoon as you cook. Then stir in halved tomatoes, thyme and sugar and continue to cook for a further 2 min.
- Whisk the tomato paste into the chicken stock and pour over the beef. Season with salt and pepper to taste, cover with a lid and simmer over medium-low heat for about 15 min, until the sauce has reduced consistently.
- In a separate bowl, whisk ricotta and creme fraiche together until smooth and creamy. Season with salt and pepper to taste and set aside until needed.
- Once the eggplants are ready, gently scoop out the flesh and mix it together with your filling. Finally, fill each eggplant with the moussaka mixture, top with ricotta sauce, sprinkle with basil & chilli flakes and serve immediately.
- Store in airtight container in the fridge for up to 2 days.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
19g
(6%)
Protein
23g
(46%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
86mg
(29%)
Sodium
191mg
(8%)
Potassium
905mg
(19%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
491IU
(10%)
Vitamin C
7mg
(8%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 191mg | 8% |
| Potassium | 905mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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