Mousakka-Stuffed Eggplants Recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 4 medium eggplants (375g each)
• 1/2 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 500g lamb mince
• 400g can diced tomatoes
• 2 Tbsp tomato paste
• 1/3 cup finely chopped flat-leaf parsley leaves, plus extra sprigs, to serve
• 2/3 cup grated mozzarella Steamed broccolini, to serve
• TOPPING
• 1 cup Greek yoghurt
• 250g firm ricotta
• Pinch ground nutmeg
• 1 free-range egg, lightly beaten
• BABA GHANOUSH
• 2 Tbsp tahini
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 2 Tbsp lemon juice
• 1 Tbsp chopped flat-leaf parsley leaves