Moussaka-style Stuffed Eggplant (aubergine)

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 (1 lb) eggplants, medium-sized
• kosher salt
• 2 tablespoons olive oil, plus
• extra oil, for rubbing the eggplants
• 3/4 lb lean ground lamb
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, peeled, seeded, diced
• 1 green bell pepper, peeled, seeded and diced
• 3/4 teaspoon ground cloves
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 cup fresh ricotta
• 1 1/3 cups fresh ricotta
• fresh ground pepper
• 1/4 teaspoon nutmeg, freshly grated
• 1 -2 tablespoon milk
• 1/4 cup parmesan cheese, grated
• fresh parsley (to garnish)

Recipe

• 1 halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
• 2 use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
• 3 using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
• 4 chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
• 5 preheat the oven to 400°f.
• 6 wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
• 7 bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
• 8 heat 2 tablespoons of oil in a large skillet over medium high heat.
• 9 add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
• 10 add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
• 11 add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
• 12 remove from the heat and stir in 1/2 cup of the ricotta.
• 13 season to taste and spoon into the 4 eggplant halves.
• 14 place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
• 15 spread it over the filled eggplant halves and sprinkle the tops with parmesan.
• 16 bake until the tops are very brown--25 to 35 minutes.
• 17 sprinkle with parsley and serve.