Moussaka (Lamb & Eggplant Casserole)

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Servings: 6 Difficulty: Advanced
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A hearty Mediterranean casserole with layers of savory lamb and tender eggplant
Moussaka (Lamb & Eggplant Casserole recipe image
Moussaka (Lamb & Eggplant Casserole recipe image
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Moussaka (Lamb & Eggplant Casserole)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 758.7

Description

This hearty moussaka brings the rich flavors of the Mediterranean to your dinner table. Layers of tender, salted eggplant skins cradle a savory filling of lean ground lamb, mushrooms, onions, and aromatic herbs like rosemary and thyme. The meat mixture is thickened with a beef stock reduction and finished with beaten eggs for a custard-like texture. Traditionally served with a side of tomato sauce, this dish is both comforting and elegant. Its perfect for weekend gatherings or any evening when you crave a deeply satisfying, home-cooked meal that feels special without being overly complicated.

Ingredients

Directions

  1. Remove the green caps from the eggplants and slice them in half lengthwise.
  2. Make deep slashes in the eggplant pulp, being careful not to cut through the skins.
  3. Sprinkle the eggplant halves with 1 tablespoon of salt and let them stand at room temperature for 30 minutes.
  4. Squeeze the moisture out of the eggplant halves and brush the cut surfaces with 2 tablespoons of olive oil.
  5. Microwave the eggplant halves in batches of 4 for 7 minutes, or until the pulp is tender.
  6. Scoop the pulp out of the eggplant skins carefully without ripping them. Set the skins aside.
  7. Coarsely chop the eggplant pulp and place it in a microwave-safe bowl. Microwave uncovered for 4 minutes, stirring occasionally, until tender.
  8. In a large microwave-safe bowl, crumble the lamb. Microwave uncovered for 5 minutes, stirring frequently to break up the meat, until it is no longer pink. Drain and discard any excess juices.
  9. Add the chopped eggplant, chopped onion, mushrooms, 1 teaspoon salt, rosemary, thyme, and garlic to the cooked lamb. Stir to combine.
  10. Microwave the lamb mixture uncovered for 5 minutes, or until the onions are tender.
  11. In a small microwave-safe bowl, combine the beef stock and cornstarch until smooth. Microwave uncovered for 1 minute, stirring occasionally, until thickened and clear.
  12. Add the thickened beef stock mixture, tomato paste, and beaten eggs to the lamb mixture. Stir well to combine.
  13. Generously oil a deep, 2-quart microwave-safe casserole dish.
  14. Line the casserole with the reserved eggplant skins, arranging them with the purple sides facing out and the wide ends at the top.
  15. Pour the lamb-eggplant mixture into the lined casserole. Fold the eggplant skins over the filling.
  16. Cover the casserole with a microwave-safe plate and microwave for 9 minutes, or until a knife inserted into the center comes out clean.
  17. Let stand for a few minutes, then invert onto a serving platter. Serve warm with tomato sauce on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 758.7kcal
% Daily Value *
Total Fat 55.4g86%
Saturated Fat 21.5g108%
Cholesterol 220.2mg74%
Sodium 14791.4mg617%
Total Carbohydrate 5.9g2%
Dietary Fiber 3.0g12%
Sugars 3.5g
Protein 57.8g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: moussaka, lamb, eggplant, casserole, mediterranean, greek, mushroom, onion, rosemary, thyme, garlic, beef stock, tomato sauce, savory, dinner, family meal
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