Moussaka on the Half Shell
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 (1020.58 g) eggplants
- 236.59 ml all-purpose flour
- 59.14 ml olive oil
- 29.58 ml butter or 29.58 ml margarine
- 473.18 ml chopped onions
- 2 garlic cloves, finely chopped
- 236.59 ml sliced mushrooms
- 236.59 ml pignoli nuts or 236.59 ml slivered almonds
- 680.38 g ground lean lamb
- 473.18 ml fresh breadcrumbs
- 473.18 ml peeled diced tomatoes
- 14.79 ml salt
- 9.85 ml oregano
- 2.46 ml black pepper
directions
- Cut each eggplant in half lengthwise. Hollow out the eggplant halves leaving a 1/2-inch thick shell. Dice eggplant pulp.Toss with flour to coat well.
- Sauté eggplant pulp, half at a time in 2 TB. olive oil. Cook until lightly brown. Spread on paper towels to drain. Repeat with eggplant and oil.
- Add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. Add lamb and cook until all pink color disappears. Break up lamb with fork as it cooks.
- In large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. Spoon filling into eggplant shells.
- Set shells in large baking pan. Pour in water to depth of 1 inch. Cover pan tightly with foil.
- Bake at 375°F for 45 minutes.
- Remove foil. Increase heat to 400°F.
- Bake 15 minutes longer.
- Sprinkle with chopped parsley if desired.
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RECIPE SUBMITTED BY
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<br>I retired in 1994.I have taken over the kitchen ever since. With my wife's permission of course.I just love to cook.
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