Moussaka Stuffed Eggplant

by Tenina Holder

It nearly made it into the NEW book, (as opposed to the OLD book) I just didn’t get to it in time…so lucky you. It is on here and Spin-A-Dinner app bound…hoping you are all over it! The pic is just my little Instagram account working overtime. With the light failing fast as we slip into a warm Autumn, the best shot is with my trusty iPhone and the fun filters from Instagram. If you haven’t got on board with that yet…then make sure you come follow me first. My Instagram feed is literally that. My culinary feed to all that we are eating in our house, or that I am working on in picture format. SO…now we have the social media stuff sorted, (did I mention Pinterest? And of course my new email newsletter which you receive by registering on this site) then lets get on with the recipe. Shall we?

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  • 2 eggplants
  • salt as needed
  • Cobram Estate Extra Virgin Olive Oil EVOO as needed BUY
  • 100 g parmesan, cubed
  • 100 g mozarella, cubed
  • 1 brown onion, halved
  • 3 cloves of garlic
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • A few sprigs of oregano or 2 tsp of dried
  • 2 tomatoes, quartered
  • 400 g lamb or beef mince
  • Bechemel Sauce
  • 100 g butter
  • 50 g cornflour
  • 3 eggs
  • 2 yolks
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 400 g milk
  • Freshly grated nutmeg to taste



Preheat oven to 200ºC and line a baking tray with paper.


Cut eggplants in half, and remove flesh from centre, forming a hollowed out ‘boat’ with about a 2 cm perimeter. Salt the eggplants well, as well as the eggplant removed from the centre and allow to drain in a colander for about 10-20 minutes.


Rinse and pat dry with a paper towel and place onto prepared tray. Drizzle ‘boats’ with EVOO and roast about 10 minutes. Roughly cube the eggplant from the centre.


Meanwhile make the filling.


Place cheeses into Thermo bowl and mill 10 sec/speed 10. Remove from bowl and set aside.


Place onion, garlic, cinnamon, cumin, oregano, and a little EVOO into Thermo bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1.


Add tomatoes, meat and cubed eggplant. Cook 10 min/100ºC/Reverse/speed 2.


Remove from bowl.


To make bechemel, place all ingredients into Thermo bowl and cook 8 min/80ºC/speed 4.


Add half the cheese and stir 20 sec/speed 4.


Fill eggplants with meat mixture. Top with bechemel and finish with the grated cheese, divided equally between each. Return to oven for 20 minutes until well cooked and cheese sauce is browned and bubbling.


If you wanted to extend this recipe to feed more, just add a half eggplant per person. The meat will stretch with the eggplant, so no need to add more.


Serve with salad.

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