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    You are in: Home / Greek / Moussaka-Style Stuffed Eggplant (Aubergine) Recipe
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    Moussaka-Style Stuffed Eggplant (Aubergine)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    30 mins

    1 hr 20 mins

    Chef Kate's Note:

    A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own.

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    Units: US | Metric


    1. 1
      Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
    2. 2
      Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
    3. 3
      Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
    4. 4
      Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
    5. 5
      Preheat the oven to 400°F.
    6. 6
      Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
    7. 7
      Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
    8. 8
      Heat 2 tablespoons of oil in a large skillet over medium high heat.
    9. 9
      Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
    10. 10
      Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
    11. 11
      Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
    12. 12
      Remove from the heat and stir in 1/2 cup of the ricotta.
    13. 13
      Season to taste and spoon into the 4 eggplant halves.
    14. 14
      Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
    15. 15
      Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
    16. 16
      Bake until the tops are very brown--25 to 35 minutes.
    17. 17
      Sprinkle with parsley and serve.

    Ratings & Reviews:

    • on January 20, 2014


      I made this for dinner tonight and would definitely not make again. The combination of spices is overwhelming and not good. It did not taste anything like Greek Moussaka. If I ever made something similar, I think I would just add salt, pepper and garlic. The flavor was somewhere between bad pie and I don't know what else. The vegetable and cheese combination could be good but I couldn't taste anything other than the over powering spices.

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    • on March 21, 2012


      Excellent recipe!
      The ricotta adds so much to the overall flavor and texture of the dish.
      I used a sweet red pepper instead of green. Also, added more cayenne pepper for a bit of a kick!
      Would also make a great casserole with chopped up eggplant instead of stuffing the shells.
      Highly recommended.

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    • on September 21, 2010


      I've made this several times and its always a hit. Even people that don't like lamb OR eggplant like this. I only use 1/4 tsp. of clove otherwise I think its a little overpowering. I usually make my own ricotta as suggested. This is truly a wonderful dish. Thank you so much for posting it Chef Kate.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Moussaka-Style Stuffed Eggplant (Aubergine)

    Serving Size: 1 (552 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.4
    Calories from Fat 397
    Total Fat 44.1 g
    Saturated Fat 20.3 g
    Cholesterol 125.9 mg
    Sodium 253.7 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 9.7 g
    Sugars 8.7 g
    Protein 32.8 g

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