Eggplant Moussaka
Eggplant Moussaka
Ingredients
- 2 large eggplants
- ¼ cup (60 ml) olive oil
- Salt and pepper
- 1 ½ lb (675 g) lean ground lamb (or lean ground beef)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small tomato, diced
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp (15 ml) white wine vinegar
- ½ cup (63 g) bread crumbs
- 3 tbsp (42 g) butter
- ¼ cup (18 g) grated Parmigiano-Reggiano cheese
- ½ cup (125 ml) plain yogurt
- 1 tsp (5 ml) lemon juice
- 1 tbsp chopped fresh mint
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a work surface, cut the eggplants in half lengthwise. With a small knife, score the flesh of the eggplant in a crisscross pattern, without piercing the skin. Season with salt and pepper.
- In a large non-stick skillet over medium-high heat, brown the eggplant in the oil, cut side down. Transfer the eggplant to the baking sheet, cut side up. Bake for 45 minutes or until the eggplant is very soft. Set aside.
Eggplant Moussaka