So this is more Greek inspired then necessarily classic Greek flavors. While I was in Santorini, I fell in love with moussaka, which is Greek lasagna made with potatoes and eggplant. It is seriously delicious. After a day at the beach, I set off to find a local spot for a late lunch. We stumbled upon a hidden traverna a couple blocks inland, and it ended up being one of the best finds of my entire trip. I ordered a stuffed eggplant with a béchamel cream sauce on top. It tasted like an eggplant stuffed with moussaka, and it was freaking delicious! I loved this idea and wanted to recreate it when I got back. I decided against attempting to make a béchamel and instead focused on the classic flavors of Greek moussaka. One thing that truly sets Greek moussaka apart is the use of cinnamon in the meat sauce. This surprising spice adds the perfect complimentary flavors to the hearty meat and tomato base.
Ingredients
- 1 large eggplant
- 2 tsp ghee
- 1/2 onion, diced
- 2 garlic cloves, minced
- 3/4-1 lb ground beef
- 14.5 oz can diced tomatoes
- 1 tbls tomato paste
- 1/2 tsp cinnamon
- 1/2 salt
- 1/4 pepper
- 1/8 cloves
Directions
- Heat oven to 350 degrees.
- Cut eggplant in half lengthwise then cut around the skin leaving a small border. Score flesh then remove with a spoon.
- In a large skillet, melt 1 teaspoon ghee over medium heat.
- Cook eggplant skins flesh side down for 5 minutes, flip and cook for another 5 minutes.
- Remove to a greased baking pan.
- Add another teaspoon ghee to the skillet, sauté onion and garlic until onion is translucent.
- Add in diced eggplant and cook for about 5 minutes.
- Remove from pan and brown and break apart ground beef.
- Return eggplant mixture to pan and add in tomatoes, tomato paste and seasoning.
- Simmer for 5-7 minutes.
- Fill eggplants skins with meat mixture.
- Cook for 30 minutes.
Enjoy!
x vanessa
Looks great, but how much ground beef do you use?
I’m so sorry! I got it fixed. You use 3/4 pound!