Moussaka on the Half Shell
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 3 (3/4lb) eggplants
- 1 cup all-purpose flour
- 1⁄4 cup olive oil
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups chopped onions
- 2 garlic cloves, finely chopped
- 1 cup sliced mushrooms
- 1 cup pignoli nuts or 1 cup slivered almonds
- 1 1⁄2 lbs ground lean lamb
- 2 cups fresh breadcrumbs
- 2 cups peeled diced tomatoes
- 1 tablespoon salt
- 2 teaspoons oregano
- 1⁄2 teaspoon 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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