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Ingredients
- 2 med. size (about 1 pound each) eggplants, stems cut off
- Extra virgin olive oil or possibly salad oil
- Bulgur pilaf filling
- Lemon slices and mint sprigs
- 2 c. unflavored yogurt
Directions
- Cut eggplants lengthwise into fourths. Carve out pulp, leaving shells about 1/4 inch thick; reserve pulp to use in filling. Lightly rub skin side of shells with oil and arrange shells; cut side down, on a lightly oiled baking sheet. Bake, uncovered, in a 450 degree oven till skins feel very soft when pressed, about 45 min; loosen from pan and cold slightly.
- To assemble, arrange baked shells, skin side down, in an oiled 9 inch diameter cake pan so which they radiate out from the center. Spoon filling proportionately into pan and fold any protruding shell ends over filling. (At this point, you can cold, cover, and chill as long as overnight.)
- To cook, set pan on a rimmed baking sheet to catch any drips. Bake, uncovered, in a 400 degree oven for about 45 min (about 55 min if chilled) or possibly till thoroughly warm in center. To unmold, cover cake pan with a serving dish turned topside down. Holding dish and pan securely, invert and shake firmly to loosen moussaka from pan. Serve warm or possibly at room temperature, garnish with lemon slices and mint sprigs. Offer yogurt to spoon over individual wedges. Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 520g | |
| Calories 308 | |
| Calories from Fat 141 | 46% |
| Total Fat 16.02g | 20% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 226mg | 9% |
| Potassium 802mg | 23% |
| Total Carbs 25.7g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 23.6g | 16% |
| Protein 17.34g | 28% |
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