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Moussaka Stuffed Eggplant

The Garden & Saucier

Moussaka Stuffed Eggplant

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The Strategy:

Stuffing roasted eggplant shells with a spiced lamb filling and topping them with a creamy, goat-cheese-infused white sauce elevates this Mediterranean classic into a stunning individual presentation. Cinnamon, ginger, and allspice lend a warm, aromatic depth to the lamb that contrasts beautifully with the rich, bubbling cheese topping. It is a creative, elegant dish that shows a wonderful attention to detail and turns dinner into a special event.

Book: Canvas & Cuisine Page: 254 Category: HARVEST VEGETABLES

Ingredients

  • 2 large eggplants
  • 1 tablespoon olive oil, plus 2 more for sautéing
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 pound ground lamb
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • 1 medium yellow onion, peeled and diced, about 1 cup
  • 1 large bell pepper, seeded, veins removed, diced, about 1 cup
  • 1 large jalapeno pepper, seeded, veins removed, diced, about 2 tablespoons
  • 6 large garlic cloves, peeled and minced, about 2 tablespoons
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 cup homemade vegetable stock, or prepared low sodium vegetable broth
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 4 tablespoons butter, ½ stick
  • ¼ cup all-purpose flour
  • 2 cups milk, room temperature
  • ½ teaspoon ground nutmeg
  • 4 ounces goat cheese, room temperature
  • 3 large egg yolks
  • Zest of 1 medium lemon, about 2 teaspoons
  • 4 ounces Parmigiano Reggiano cheese, grated, 1 cup
Raw cooking ingredients for Moussaka Stuffed Eggplant arranged beautifully on a clean kitchen counter.

Instructions

  1. Preheat the oven to 400°.
  2. Cut the eggplant in half. Scoop out the center of the eggplant leaving about a ½-inch border all around so that the eggplant looks like a boat. Save the inside of the eggplant to add to the filling.
  3. Drizzle the interior of the eggplant boats with 1 tablespoon olive oil and season with some of the salt and pepper.
  4. Set the boats into a baking dish on the counter and move onto the sauce.
  5. Chop the scooped centers from the eggplant boats into ¼-inch pieces.
  6. Place 1 tablespoon olive oil in a large skillet over medium-high heat.
  7. Add the lamb to the skillet and cook, stirring to break up large pieces.
  8. Season with cinnamon, ginger, allspice, salt and pepper. When the lamb is browned, scrape into a colander to drain and remove excess liquid.
  9. Transfer the lamb to a plate lined with paper towels.
  10. Add 1 more tablespoon olive oil to the skillet.
  11. Add the chopped eggplant, onion, peppers and garlic.
  12. Cook until the veggies are softened, about 5 minutes.
  13. Add the lamb back into the skillet.
  14. Pour in the wine.
  15. Cook until most of the liquid disappears.
  16. Stir in the tomato paste and stock.
  17. Add in the parsley and oregano.
  18. Cook until the sauce thickens, about 5 minutes more. Taste and season with salt and pepper.
  19. Melt the butter in a saucepan over medium heat.
  20. Whisk in the flour to create a paste.
  21. Cook for 1 to 2 minutes.
  22. Whisk in the milk and stir until the sauce thickens, about 5 minutes.
  23. Season with nutmeg, salt, and pepper.
  24. Remove the pan from the heat and cool for 5 minutes while you continue with the cheese part of the white sauce.
  25. Whisk together the goat cheese, egg yolks, and lemon zest in a small bowl.
  26. Stir this into the white sauce in the pan. Stuff the eggplant boats with lamb-eggplant filling.
  27. Spoon the goat cheese white sauce over the filling in the eggplant boats.
  28. Sprinkle the tops with Parmigiano Reggiano cheese.
  29. Place the baking pan into the oven and bake until the white sauce begins to brown, the filling is cooked through and the eggplant boats are softened, about 15 to 20 minutes.
  30. Garnish the moussaka-filled eggplant boats with additional chopped fresh parsley.
Home cook prepared steps for assembling and cooking Moussaka Stuffed Eggplant.

The Heart of the Table

These individually stuffed eggplant boats look like little treasures on the table, immediately sparking curiosity and delight among guests. The warm, comforting scent of baked spices and melted cheese brings a sense of celebratory abundance to the dining room. It is a unique centerpiece that makes everyone feel personally welcomed and treated to something truly special.

An appetizing, fresh serving of cooked Moussaka Stuffed Eggplant displayed beautifully on a styled dining table.

The Art of the Host

  • pure cotton kitchen twine for secure trussing and styling
  • a pre-seasoned double-burner cast-iron grill pan with high ridges
  • a heavy-gauge, polished stainless steel ladle with an ergonomic handle
  • a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
  • a hand-cut glass mixing pitcher with a diamond-cut pattern

Neighborly Grace

  • THE PRESENTATION: Serve each golden, bubbling eggplant boat on an individual rustic earthenware plate, garnished with a sprinkle of fresh parsley and lemon zest to brighten the rich colors.
  • THE POUR: A medium-bodied Greek Xinomavro or a spicy, fruit-forward Syrah to pair with the warm baking spices in the lamb.
  • THE VIBE: Covered Veranda: The soft evening twilight and the rustle of leaves create a relaxed, Mediterranean-inspired atmosphere filled with slow-paced, cheerful conversation.
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