Eggplant Moussaka Rolls Filled With Ground Beef On A Bed Of Mashed Sweet Potatoes

Yield: 1
Prep Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: Easy

You'll Need:

For the mashed sweet potatoes:

  • 1½ lbs sweet potatoes
  • ¼ stick butter
  • 3 tbsp milk
  • salt & pepper to taste
  • shredded cheddar cheese

For the eggplant moussaka rolls:

  • 2 large eggplants, sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ground beef filling
  • shredded parmesan cheese
  • feta cheese cubes

For the ground beef filling:

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1½ lbs ground beef
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp crushed red pepper
  • 14 oz diced tomatoes
  • oregano, salt & pepper to taste

For the béchamel sauce:

  • ¼ stick butter
  • ⅓ cup flour
  • 2 cups milk
  • nutmeg, salt & pepper to taste

Here's How:

1. For the mashed sweet potatoes, peel and boil the sweet potatoes. Drain the boiled sweet potatoes and mash them together with the butter, milk, salt, and pepper until smooth. Spread the mashed potatoes over the bottom of a casserole dish. Cut the eggplants lengthwise into several thin slices. Brush olive oil over the eggplant slices and sprinkle salt on top. Briefly fry the eggplant slices on both sides in a pan over medium heat.

2. For the ground beef filling, heat some olive oil in a pan over medium heat and sweat the red onion and garlic in the hot oil. Add the ground beef, cinnamon stick, bay leaf, and crushed pepper to the pan and brown the meat. Stir in the diced tomatoes and let the sauce simmer for 10 minutes. For the eggplant moussaka rolls, spread some of the ground beef filling over each fried eggplant slice, sprinkle shredded parmesan on top, roll up each eggplant slice, and push the rolls into the mashed sweet potatoes in the casserole dish.

3. For the bechamel sauce, melt the butter in a saucepan over medium heat and gradually add the flour, stirring constantly. Add the milk, season with salt, pepper, and nutmeg, and stir until creamy. Pour the bechamel sauce over the mashed sweet potatoes, in the spaces between the eggplant moussaka rolls, and top with shredded cheddar cheese. Place 2-3 feta cheese cubes on top of each eggplant moussaka roll. Transfer the casserole dish to a preheated oven and cook at 350°F for 20 minutes. 

Get the recipe for the Eggplant Lamb Moussaka Towers featured in the bonus video.

Comments

Also hefty