FOOD
Moussaka Stuffed Eggplant Cups
We've transformed this traditional Greek dish made with ground lamb and a cheesy white sauce from a casserole into eggplant cups.
FOOD
Moussaka Stuffed Eggplant Cups
We've transformed this traditional Greek dish made with ground lamb and a cheesy white sauce from a casserole into eggplant cups.
Ingredients
Moussaka Stuffed Eggplant Cups
- 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
Cheese Sauce
- 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
Steps
Moussaka Stuffed Eggplant Cups
- Preheat the oven to 350 degrees.
- Slice the tops and bottoms off the eggplants, and hollow out the insides, making sure to leave some flesh at the bottom to hold the filling in place.
- Set eggplants upright on a baking sheet lined with parchment. Brush with olive oil and set aside.
- In a large skillet on medium-high heat, saute lamb with garlic and onions until golden. Add fresh herbs and spices.
- Turn heat down to medium-low and add tomato paste, wine and tomatoes. Cook for 10 to 15 minutes until tomatoes cook down. Remove from heat and set aside.
- Pour lamb mixture into prepared eggplant cups.
- Top with cheese sauce and bake for 20 to 25 minutes until cheese bubbles and turns golden. Serve warm.
Cheese Sauce
- In a skillet over medium heat, make a roux by melting butter and adding flour. Toast until golden brown, stirring constantly.
- Add milk and bring to a boil.
- Once cheese mixture is thick, approximately 3 minutes, remove from heat and stir in pecorino.
- Allow cheese to melt and stir in eggs.