Moussaka Stuffed Eggplant with Whipped Tahini

Serves: 4

Ingredients for Moussaka:

  • 2 small eggplants
  • 1 pound 80/20 ground beef
  • 1 red onion, diced 
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon 
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 14.5 ounce can crushed tomatoes
  • 1 bay leaf
  • Greek olive oil
  • kosher salt and freshly ground, to taste

Ingredients for Whipped Tahini:

  • 1/2 cup good quality tahini, stirred well
  • 1 clove garlic
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/3 cup ice water

Procedure:

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise. With the cut side facing up, make cuts into the flesh of the eggplant in a cross hatch pattern, being sure not to cut through the skin. Season with salt and pepper and drizzle with olive olive.
  3. Place cut side down onto the prepared baking sheet and place in the oven to bake for 20 - 25 minutes, until the flesh is soft.
  4. While the egg plant is cooking, make the moussaka filling. Heat a large nonstick skillet over medium heat.
  5. Add in the ground beef and break up into pieces using a wooden spoon. Allow the grown beef to cook, untouched, for 3 minutes and then stir and continue to cook until fully browned. 
  6. To the cooked beef, stir in the chopped onions, garlic, dried oregano, cinnamon, and season with salt. Sauté for 3 minutes, until the onions are soft and translucent.
  7. Add the tomato paste into the pan and stir to combine. Cook for a minute and then pour in the red wine. 
  8. Allow the wine to cook until it's almost completely absorbed and then add in the crushed tomatoes. Stir to combine and then reduce heat to low and simmer. 
  9. When the eggplants are soft to the touch, remove the eggplants from the oven and let them cool for a minute. Carefully scoop out the flesh, being sure to keep the skin intact. 
  10. Add the scooped out eggplant to the pan with the moussaka and stir to combine everything. 
  11. While the moussaka finishes up cooking, make the whipped tahini. To the base of a food processor add in the tahini, lemon juice, honey, and salt. Blend until completely smooth.
  12. With the motor running, slowly stream in the ice water. Stop adding the water when the tahini has become light and fluffy, you may not use all of the water.
  13. To serve, spoon the cooked moussaka into the scooped out eggplant halves and top with whipped tahini.



 
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