Moussaka Style Stuffed Eggplant Aubergine
Elevate your dinner table with this irresistible Moussaka-Style Stuffed Eggplant recipe, a Mediterranean-inspired twist on classic comfort food. Tender roasted eggplant halves are filled with a savory spiced ground beef (or lamb) mixture, infused with warm hints of cinnamon, allspice, and oregano, then topped with a creamy, velvety béchamel sauce enriched with Parmesan cheese. The combination of hearty flavors and textures makes this dish a standout, perfect for family dinners or special occasions. Ready in just over an hour, this recipe is not only a feast for the eyes but also a delightfully satisfying meal. Serve it with a sprinkle of fresh parsley for a vibrant finish and enjoy the flavors of a Greek classic with a contemporary twist. Keywords: moussaka stuffed eggplant, Mediterranean recipes, baked eggplant, béchamel sauce, Greek-inspired dish.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 300 grams ground beef or lamb
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 30 grams grated Parmesan cheese
- 0.25 teaspoons nutmeg
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (0.4 inch) border to create a shell. Chop the scooped-out flesh and set it aside.
Brush the eggplant shells with 2 tablespoons of olive oil and place them on a baking tray, cut side up. Roast them in the oven for 20 minutes or until softened.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the ground beef (or lamb) and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped eggplant flesh, crushed tomatoes, tomato paste, cinnamon, allspice, oregano, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Simmer for 10–12 minutes, stirring occasionally, until the mixture thickens.
While the meat filling cooks, prepare the béchamel sauce. Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1 minute.
Gradually whisk in the milk, making sure there are no lumps. Continue to cook and whisk until the sauce thickens, about 3–4 minutes. Remove from heat and stir in the Parmesan, nutmeg, and remaining 0.5 teaspoon of salt.
Remove the roasted eggplant shells from the oven and stuff them with the meat filling. Spread an even layer of béchamel sauce over the top of each stuffed eggplant.
Bake in the oven at 200°C (400°F) for 20–25 minutes, or until the tops are golden brown and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 72.6 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 988 mg | 76% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5466 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
