Name: Mousakka-stuffed eggplants
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Ingredients: 4 medium eggplants (375g each); 1/2 cup extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 medium onion, finely chopped; 2 cloves garlic, crushed; 1/4 tsp ground allspice; 1/2 tsp ground cinnamon; 500g lamb mince; 400g can diced tomatoes; 2 Tbsp tomato paste; 1/3 cup finely chopped flat-leaf parsley leaves, plus extra sprigs, to serve; 2/3 cup grated mozzarella Steamed broccolini, to serve; TOPPING; 1 cup Greek yoghurt; 250g firm ricotta; Pinch ground nutmeg; 1 free-range egg, lightly beaten; BABA GHANOUSH; 2 Tbsp tahini; 1 clove garlic, crushed; 1/2 tsp ground cumin; 2 Tbsp lemon juice; 1 Tbsp chopped flat-leaf parsley leaves

This delish take on a Greek fave, moussaka – a traditional eggplant and mince dish – makes the most of the eggplant. You use it for the shells, in the mince mixture and roast it to make your baba ghanoush (eggplant dip).

Looking for more mince recipes?

What is moussaka traditionally made from?

Moussaka is traditionally made using eggplant, minced meat (typically lamb or beef), tomato sauce, bechamel sauce, cheese, herbs and spices.

What’s the difference between lasagna and moussaka?

While both dishes feature layered components, the main differences are their cultural origins, primary ingredients, seasonings, and flavours. Lasagna represents Italian cuisine, while moussaka is a classic Greek and Middle Eastern dish.

How to make moussaka stuffed eggplants

Ingredients

4 medium eggplants (375g each)

1/2 cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 medium onion, finely chopped

2 cloves garlic, crushed

1/4 tsp ground allspice

1/2 tsp ground cinnamon

500g lamb mince

400g can diced tomatoes

2 Tbsp tomato paste

1/3 cup finely chopped flat-leaf parsley leaves, plus extra sprigs, to serve

2/3 cup grated mozzarella Steamed broccolini, to serve

TOPPING

1 cup Greek yoghurt

250g firm ricotta

Pinch ground nutmeg

1 free-range egg, lightly beaten

BABA GHANOUSH

2 Tbsp tahini

1 clove garlic, crushed

1/2 tsp ground cumin

2 Tbsp lemon juice

1 Tbsp chopped flat-leaf parsley leaves

Method

Preheat oven to 180°C fan- forced (200°C conventional). Halve eggplants lengthways. Scoop out flesh, leaving a 1cm border. Finely chop flesh and put half in a bowl, add 1 tablespoon of the oil, season and toss to coat. Put on a lined oven tray. Brush eggplant halves with 2 tablespoons of the oil. Put on a second lined tray. Bake for 10 minutes until slightly soft. Bake flesh for a further 10 minutes until soft and lightly golden.

Meanwhile, heat remaining oil in a frying pan on medium-high and cook remaining flesh and onion for 5 minutes until softened. Add garlic and spices; cook for 30 seconds until fragrant. Add lamb; cook for 5 minutes, stirring, until browned. Stir in tomatoes and paste; simmer for 5 minutes. Stir in parsley. Season.

To make Topping, whisk yoghurt, ricotta, nutmeg and egg in a medium bowl until smooth. Season.

Divide lamb mixture between eggplant shells. Spoon over topping. Sprinkle with mozzarella. Bake for 25 minutes or until golden and eggplant is tender.

Meanwhile, for Baba ghanoush, put roasted flesh, tahini, garlic, cumin, juice and parsley in a food processor; process until smooth. Season.

You might like to make Fast Ed’s spicy eggplant and tomato stew

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Rebecca Lyall