Moussaka Stuffed Eggplants
Preparation time
20 minutesCooking time
1 hourServing time
Serves 4
Ingredients
- 2 large eggplants
- 1 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 500g lamb mince
- 1 tablespoon tomato paste
- 400g can crushed tomatoes
- ½ cup beef stock
- 2 tablespoons finely chopped parsley
- 1 cup Farmers Union Greek Style Yogurt
- 2/3 cup finely grated parmesan cheese
Method
STEP 1
Preheat the oven to 180°C (160°C fan forced). Cut eggplants lengthwise and using a spoon scoop out the flesh from the eggplant halves leaving a 1cm thick border on the eggplant. Finely chop the eggplant flesh and set aside.
STEP 2
Heat oil in a large frying pan over low-medium heat. Add onion and garlic and cook for 5 minutes or until onions are soft. Add the mince and cook until browned. Add the chopped eggplant and cook for a further 3 minutes or until starting to soften. Add paste, tomatoes and stock and cook for 10 minutes or until mixture thickens. Season to taste and stir in parsley.
STEP 3
Place the eggplant halves on a baking paper lined baking tray. Spoon mixture into eggplant and top each evenly with yogurt. Sprinkle with parmesan cheese to cover. Bake for 45-50 minutes or until eggplant is cooked through. Serve.
