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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.

Moussaka Stuffed Eggplant Cups

Ingredients

  • For the eggplant filling:
  • 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
  • For the 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

  1. Preheat the oven to 350 degrees.
  2. Make the eggplants and filling: 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.
  3. 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.
  4. Make the 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.
  5. Assemble the eggplant cups: 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.