Moussaka Eggplant Cups

Name: MOUSSAKA STUFFED EGGPLANT CUPS
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: greek
Ingredients: 4 large eggplants; 2 tablespoons olive oil; 1 1/2 pounds ground lamb; 6 cloves garlic, finely minced; 1 large yellow onion, finely diced; 2 tablespoons chopped mint; 1 tablespoon chopped oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons tomato paste; 1/2 cup red wine; 1 1/2 cups chopped tomatoes; 1/2 cup butter; 3/4 cup all-purpose flour; 2 cups whole milk; 1 teaspoon salt; 1 1/2 cups grated pecorino cheese; 2 large eggs, beaten

Moussaka Eggplant Cups

EGGPLANTS

OLIVE OIL
GROUND LAMB

YELLOW ONION
GARLIC
MINT
OREGANO

SALT
BLACK PEPPER

PAPRIKA
CINNAMON
NUTMEG

CHOPPED TOMATOES
TOMATO PASTE
RED WINE

BUTTER
ALL-PURPOSE FLOUR

WHOLE MILK

PECORINO

EGGS
SALT

20 TO 25 MIN @ 350°F

BAKE

Moussaka Eggplant Cups

EGGPLANTS

OLIVE OILGROUND LAMB

YELLOW ONIONGARLICMINTOREGANO

SALTBLACK PEPPER

PAPRIKACINNAMONNUTMEG

CHOPPED TOMATOESTOMATO PASTERED WINE

BUTTERALL-PURPOSE FLOUR

WHOLE MILK

PECORINO

EGGSSALT

20 TO 25 MIN @ 350°F

BAKE

OLIVE OIL
GROUND LAMB

YELLOW ONION
GARLIC
MINT
OREGANO

SALT
BLACK PEPPER

PAPRIKA
CINNAMON
NUTMEG

CHOPPED TOMATOES
TOMATO PASTE
RED WINE

BUTTER
ALL-PURPOSE FLOUR

EGGS
SALT