Easy Moussaka Stuffed Eggplants
 
Prep time
Cook time
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These lighten-up 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.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4
Ingredients
  • 2 large eggplants / aubergines, cut in half lengtwhise
  • 2 tbsp extra virgin olive oil
  • 4 thyme sprigs
For the filling:
  • 1 tbsp extra virgin olive oil
  • 1 white/gold onion, finely minced
  • 1 garlic cloves, finely minced
  • 10 oz/350 g good quality organic beef mince
  • a handful of Piccadilly or cherry tomatoes, halved and deseeded
  • 1 tsp of brown sugar
  • 1 full tbsp tomato paste ( I use double concentrate)
  • 5 fl oz/150 ml chicken stock
  • 2 thyme sprigs
  • sea salt and black pepper to taste
For the ricotta sauce:
  • 5 oz/150 gr fresh ricotta
  • 2 tbsp creme fraiche
  • salt and pepper
  • handful basil leaves, finely chopped
  • 1 tsp chilli flakes (optional)
Instructions
  1. Preheat oven to 190C/400F.
  2. 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.
  3. 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.
  4. In the meantime, prepare the filling. Heat a large skillet (or wok) with the olive oil over medium heat, and fold in chopped onion and garlic.
  5. 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.
  6. 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.
  7. For the ricotta sauce: simply whisk ricotta and creme fraiche together until smooth and creamy. Season with salt and pepper to taste and set aside until needed.
  8. 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.
  9. Store in airtight container in the fridge for up to 2 days.
Recipe by The Petite Cook at https://www.thepetitecook.com/moussaka-stuffed-eggplants/