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Moussaka-Style Stuffed Eggplant Aubergine
Moussaka-Style Stuffed Eggplant Aubergine
Ingredients:
• kosher salt
• 1 -2 tablespoon milk
1. Halve the eggplants lengthwise and score the interior of each half, leaving about a
third of an inch thickness on the perimeter.
2. Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a
'boat.'.
3. Using a fork, pierce the skin in several places, liberally salt the halves and place them
upside down on paper towels to drain for about 30 minutes.
4. Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve
any excess for another recipe).
6. Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive
oil, and place them on a baking sheet.
7. Bake them until they are just tender (about ten minutes) then remove from the oven
and set aside in a baking dish.
9. Add the lamb and cook, breaking up the pieces, until lightly browned--about 5
minutes.
10.Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the
eggplant is soft--about five more minutes.
11.Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until
the mixture is fairly dry.
12.Remove from the heat and stir in 1/2 cup of the ricotta.
13.Season to taste and spoon into the 4 eggplant halves.
14.Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg
and enough milk until the consistency of the cheese mixture is spreadable.
15.Spread it over the filled eggplant halves and sprinkle the tops with parmesan.