5 from 2 votes

Easy Moussaka Stuffed Eggplants

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.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Greek

Serving: 4

Calories: 473kcal

Author: Andrea Soranidis

Ingredients

2 large eggplants, cut in half lengtwhise
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 cloves, finely minced
350 g good quality organic beef mince
a handful of cherry tomatoes, halved and deseeded
1 teaspoon brown sugar
1 tablespoon tomato paste, I use double concentrate
150 ml chicken stock
2 thyme sprigs
sea salt and black pepper to taste

For the ricotta sauce:

150 g fresh ricotta
2 tablespoon creme fraiche
salt and pepper
handful basil leaves, finely chopped
1 teaspoon chilli 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.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.