Baked Moussaka Eggplants

Baked Moussaka Eggplants


Looking for a dinner idea that's both healthy AND filling? These Baked Moussaka Eggplants are the perfect way to go!


• Eggplants I 2 (Large) or 4 (Small) I Halved
Mince Meat I Beef or Lamb I 350g
• Ground Cumin I 1 Teaspoon
Garlic I 2 Cloves I Diced
Red Wine I 125mL
Tomato Passata I 125mL
Balsamic Vinegar I 2 teaspoons
• Tasty Cheese | 50g
• Feta Cheese | 50g
• Sourdough Bread I 40g
Olive oil


STEP 1 | Pre heat oven 200 degrees Celsius. Cut egg plants in half and scoop out the inside using a knife and spoon. Leave a boarder of approx. 1cm. Drizzle with olive oil and place on a baking tray. Cook for 15 minutes or until softened.

STEP 2 | Cook the mince with garlic and cumin. Stir in wine and simmer until it evaporates. Stir in passata and balsamic vinegar. Season with salt and pepper to taste.

STEP 3 | Add the feta, tasty cheese and sourdough bread to a food processor. Blend until large breadcrumbs are formed.

STEP 4 | Once eggplant has softened, evenly divide and add the mince. Top with bread and cheese mix. Bake in oven for a further 15minutes.


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