|Photo: Moussaka-stuffed aubergines recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moussaka-stuffed aubergines recipe. Enjoy Middle Eastern food and learn how to make Moussaka-stuffed aubergines.
Takes: 10 mins to prepare and 1 hr 50 mins to cook
3 garlic cloves
300g Tesco value lamb/mutton mince
1tsp dried oregano
50ml red wine (optional)
1 tin of chopped tomatoes
75g feta cheese
100ml low-fat Greek yogurt
Preheat the panggangan to Gas 4, 180°C, fan160°C. Halve the aubergines lengthways and scoop out the flesh. Chop the flesh into small (1cm) pieces. Gently fry the onions (finely chopped), garlic (crushed) and aubergine pieces in a splash of the oil, until softened but without colour.
Heat up a little oil in a separate frying pan, then season and brown the lamb in batches. Combine the lamb with the onion mixture. Add the cinnamon, oregano and red wine and cook for a few minutes. Add the tomatoes and a cup of water or stock. Bring to the boil and turn down to a simmer for 45 minutes to 1 hour.
Meanwhile, place the aubergine skins on a baking tray, season, drizzle with oil and roast for 20 minutes, then take out but leave the panggangan on.
When the lamb is cooked, spoon into the aubergine skins. Crumble the feta, mix with the Greek yogurt and spoon on top. Sprinkle with extra oregano and panggangan cook for 20 minutes. Serve with a green salad.