Description
Moussaka-style anything is delicious and this recipe is exactly that, simply delicious!
Ingredients
Stuffed aubergines
2 large aubergines (brinjals)
250 g lamb or beef mince
1 Tbsp (15 ml) olive oil
1 small onion
3 cloves garlic, crushed
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cumin
1 x 400 g can chopped tomatoes
1 Tbsp (15 ml) tomato paste
2 tsp (10 ml) dried oregano
2 tsp (10 ml) sugar
¼ C (60 ml) chopped fresh parsley
salt and milled black pepper
Topping
1 C (250 ml) sour cream
1 egg
¼ C (60 ml) grated Parmesan cheese, plus extra for sprinkling
Instructions
Stuffed aubergines
Preheat the oven to 180 °C.
Place the aubergines on a baking tray and roast for 40 minutes, or until soft.
Meanwhile, in a medium pot, brown the mince in the heated olive oil and then remove and keep to one side.
Add the onion, garlic, cinnamon and cumin to the pot and gently sauté until soft and golden. Return the mince to the pot together with the tomatoes, paste, oregano and sugar. Simmer gently for 30 minutes.
When the aubergines have cooled slightly, cut them in half lengthways and gently remove most of the flesh, keeping the skins intact. Roughly chop the flesh and add to the mince mixture. Heat through for another 5 minutes and then add the parsley and salt and pepper to taste.
Spoon the mince filling into the skins, pressing the filling firmly down.
Topping
Mix the topping ingredients together and pour over the stuffed aubergines. Sprinkle with extra Parmesan and bake at 180 °C for 30 minutes, or until golden.
Serve with rice or couscous and a Greek salad of course!
