Moussaka on the Half Shell

Transform your dinner table with "Moussaka on the Half Shell," a delightful twist on the classic Mediterranean comfort food. This recipe features roasted eggplant halves as edible serving vessels, brimming with a savory filling of spiced ground lamb (or beef), sweet cinnamon, and herby oregano. Each eggplant "shell" is crowned with a rich, velvety béchamel sauce infused with nutmeg and Parmesan, then baked to golden perfection. Ideal for a family dinner or an impressive dinner party dish, this recipe combines the hearty flavors of moussaka with an elegant presentation. Serve with a sprinkle of fresh parsley and a side salad for a balanced and visually stunning meal. Perfectly hearty, gluten-free adaptable, and brimming with flavor, this dish is your new go-to for Mediterranean-inspired cooking.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 large eggplants
• 4 tablespoons olive oil
• 300 grams ground lamb (or beef)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 400 grams canned diced tomatoes, drained
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 1 teaspoons dried oregano
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups milk
• 0.25 teaspoons nutmeg, freshly grated
• 0.5 cups grated Parmesan cheese
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and use a spoon to scoop out most of the flesh, leaving about half an inch of a shell. Reserve the scooped-out flesh and chop it finely.

Step 3

Brush the eggplant shells with 2 tablespoons of olive oil and place them cut side up on a baking sheet. Roast in the oven for 20 minutes until tender.

Step 4

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3 minutes.

Step 5

Add the ground lamb (or beef) to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 6

Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, cinnamon, oregano, parsley, salt, and pepper. Cook for 10 minutes, allowing the flavors to blend and the mixture to thicken slightly. Remove from heat.

Step 7

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 8

Gradually add the milk while whisking constantly to avoid lumps. Cook until the mixture thickens into a béchamel sauce, about 5 minutes.

Step 9

Stir in the nutmeg and Parmesan cheese. Season with salt and pepper to taste.

Step 10

Remove the eggplant shells from the oven and fill each one with a generous amount of the meat mixture.

Step 11

Top each filled eggplant shell with a layer of the béchamel sauce, spreading it evenly.

Step 12

Return the stuffed eggplants to the oven and bake for another 20 minutes, or until the tops are golden and bubbling.

Step 13

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	2313 grams (2313.0g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 175.50g	225%
Saturated Fat 69.90g	350%
Polyunsaturated Fat 5.60g
Cholesterol 406mg	135%
Sodium 4181mg	182%
Total Carbohydrate 130.90g	48%
Dietary Fiber 39.60g	141%
Total Sugars 66.70g
Protein 98.80g	198%

Vitamin D 161IU	805%
Calcium 1218mg	94%
Iron 14mg	78%
Potassium 4979mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 15.8%

Carbs: 21.0%