Easy Moussaka Stuffed Eggplants
Try this Easy Moussaka Stuffed Eggplants recipe, or contribute your own.
Try this Easy Moussaka Stuffed Eggplants recipe, or contribute your own.
- salt and pepper
- 4 thyme sprigs
- sea salt and black pepper to taste
- 2 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 2 thyme sprigs
- 2 tbsp creme fraiche
- 2 large eggplants / aubergines cut in half lengtwhise
- 1 white/gold onion finely minced
- 1 garlic cloves finely minced
- 10 oz/350 g good quality organic beef mince
- a handful of piccadilly or cherry tomatoes halved and deseeded
- 1 tsp of brown sugar
- 1 full tbsp tomato paste ( i use double concentrate)
- 5 fl oz/150 ml chicken stock
- 5 oz/150 gr fresh ricotta
- handful basil leaves finely chopped
- 1 tsp chilli flakes (optional)
- Carbohydrate 1.3377705882353 g
- Cholesterol 3.12 mg
- Fat 6.10134705882353 g
- Fiber 0.667058823529413 g
- Protein 0.389117647058824 g
- Saturated Fat 1.38063317647059 g
- Serving Size 1 1 Serving (16g)
- Sodium 62.5037167585785 mg
- Sugar 0.670711764705883 g
- Trans Fat 0.298487735294117 g
- Calories 59 calories
Step-by-step
- Preheat oven to 190C/400F.
- Cut each eggplant in half lengthwise through the stem, Then, score the flesh in a tight criss-cross pattern, making sure not to cut through the skin.
- Place them on a baking tray covered with parchment paper.
- Brush with extra virgin olive each half, season with sea salt and a sprig of thyme, then bake for 20 minutes or until the flesh is soft and tender.
- In the meantime, prepare the filling. Heat a large skillet (or wok) with the olive oil over medium heat, and fold in chopped onion and garlic.
- Add in beef mince, and cook for 5 min until brown, breaking the mince with a wooden spoon as you cook.
- Then stir in halved tomatoes, thyme and sugar and continue to cook for a further 2 min.
- Whisk the tomato paste into the chicken stock and pour over the beef.
- Season with salt and pepper to taste, cover with a lid and simmer over medium-low heat for about 15 min, until the sauce has reduced consistently.
- For the ricotta sauce: simply whisk ricotta and creme fraiche together until smooth and creamy.
- Season with salt and pepper to taste and set aside until needed.
- Once the eggplants are ready, gently scoop out the flesh and mix it together with your filling.
- Finally, fill each eggplant with the moussaka mixture, top with ricotta sauce, sprinkle with basil & chilli flakes and serve immediately.
- Store in airtight container in the fridge for up to 2 days.
My Favorite Weeknight Meal: Easy Moussaka Stuffed Eggplants
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That’s why I’ve been on a quest for quick, easy, and flavorful recipes that don't compromise on taste or nutrition. And let me tell you, this Easy Moussaka Stuffed Eggplants recipe has become a true lifesaver!
I discovered this recipe a few months ago while browsing through a food blog (I won't name it, as I'm not sure of their blogging policies). It immediately caught my eye because of its simplicity and the promise of a comforting, hearty meal. I was a little hesitant at first, as moussaka can often be a time-consuming endeavor. But this version is surprisingly straightforward, taking less than an hour to prepare and cook from start to finish. The combination of tender eggplant, savory beef filling, and creamy ricotta topping is simply irresistible. My family loves it, and even my picky eaters gobble it up without complaint.
What I love most about this recipe is its versatility. You can easily adapt it to your preferences and what you have on hand. For example, if you don’t have beef mince, you could substitute it with ground lamb or even a vegetarian alternative like lentils or mushrooms. Feeling adventurous? Try adding different herbs and spices to the filling, such as oregano, parsley, or a pinch of red pepper flakes for extra heat. The possibilities are endless!
The eggplant itself adds a wonderful depth of flavor and texture to the dish. Roasting it first brings out its natural sweetness and creates a soft, almost creamy consistency. The scoring technique helps it cook evenly and absorb the delicious flavors of the filling and ricotta sauce. And speaking of the ricotta sauce, it’s so simple yet so effective. It adds a creamy richness that perfectly complements the savory beef and slightly smoky eggplant. A simple sprinkle of fresh basil and chili flakes adds the perfect finishing touch.
This dish is also perfect for meal prepping. I often make a double batch on the weekend and store it in the fridge for quick and easy lunches or dinners during the week. It reheats beautifully and tastes just as delicious the next day. Plus, it’s a great way to have a healthy and satisfying meal ready to go without having to resort to takeout or frozen meals.
Beyond the convenience and flavor, I also appreciate the nutritional value of this dish. Eggplant is a good source of fiber and antioxidants, while the beef provides protein. The ricotta adds calcium, and the herbs and spices offer a boost of vitamins and minerals. It’s a balanced and nutritious meal that leaves me feeling satisfied and energized, even on the busiest of days.
In conclusion, this Easy Moussaka Stuffed Eggplants recipe is a true gem in my culinary repertoire. It’s a quick, easy, delicious, and nutritious meal that even the pickiest eaters will enjoy. If you’re looking for a simple yet impressive dish that’s perfect for a weeknight dinner or a casual weekend gathering, give this recipe a try. You won’t be disappointed!
Tips and Variations:
- For a vegetarian option, substitute the beef mince with lentils or mushrooms.
- Add different herbs and spices to the filling, such as oregano, parsley, or red pepper flakes.
- Use different types of cheese in the ricotta sauce, such as feta or Parmesan.
- Serve with a side salad or crusty bread for a complete meal.
- Make a large batch and freeze it for future meals.
This recipe has truly become a staple in my home, and I hope it becomes one of your favorites too. Happy cooking!
