You can never have too many side dish recipes, so give Moussaka-Style Stuffed Eggplant (Aubergine) a try. One serving contains 713 calories, 33g of protein, and 56g of fat. This recipe serves 4. A mixture of parmesan cheese, onion, ground lamb, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.
Instructions
1
Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).Preheat the oven to 400F.Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
Ingredients you will need
Eggplant
Olive Oil
Pasta Shells
Salt
Equipment you will use
Baking Sheet
Paper Towels
Knife
Oven
2
Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
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Baking Pan
Oven
3
Heat 2 tablespoons of oil in a large skillet over medium high heat.
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Cooking Oil
Equipment you will use
Frying Pan
4
Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
Ingredients you will need
Lamb
5
Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
Ingredients you will need
Eggplant
Garlic
Onion
6
Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
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Bell Pepper
Cinnamon
Tomato
Ground Cayenne Pepper
Clove
Cumin
7
Remove from the heat and stir in 1/2 cup of the ricotta.Season to taste and spoon into the 4 eggplant halves.
Ingredients you will need
Eggplant
Ricotta Cheese
8
Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
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Ricotta Cheese
Cheese
Nutmeg
Milk
Equipment you will use
Bowl
9
Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
Ingredients you will need
Eggplant
Parmesan
Spread
10
Bake until the tops are very brown--25 to 35 minutes.