Stuffed Aubergine Moussaka – a delicious recipe with aubergine, lean, red onion, tomatoes, tomato puree, green lentils. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Scoop out the aubergine flesh and dice. Put a bit of salt and lemon juice over the two empty halves, turn upside down and set aside.
2
2. Fry the onion and mince to brown, then add in the diced aubergine, tomatoes, puree and lentils to cook through.
3
3. Divide the mixture into the two aubergine halves. Bake them at 190 degrees C for 40 minutes, during which you can prepare the sauce.
4
4. Sauce: gently heat the milk, butter and flour in a pan til it starts to simmer. Take off the heat and slowly beat in the cheese and egg.
5
5. Add the sauce to the top of your stuffed aubergines once they're cooked through, then return to the oven for another 15 minutes to cook the topping.
199
kcal
Calories
9
g
Fat
14
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 aubergine sliced in half lengthways, 3 1/2 ounces lean minced lamb or turkey, 1/2 red onion a small, 8 cherry tomatoes halved, and more.
Yes, Stuffed Aubergine Moussaka falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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