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This stuffed eggplant with cauliflower cream sauce is a gluten free take on moussaka. Eggplant stuffed with seasoned meat and topped with a creamy cauliflower cheese sauce.

Stuffed Eggplant with Cauliflower Cream Sauce

This stuffed eggplant with cauliflower cream sauce is a gluten free take on moussaka. Eggplant stuffed with seasoned meat and topped with a creamy cauliflower cheese sauce.
Course Main Course
Cuisine Mediterranean
Keyword eggplant, moussaka
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 277 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 5 small eggplants cut in half length wise
  • 1 1/2 lbs ground beef
  • 2 Tablespoons butter
  • 1 cup diced tomatoes
  • 1 cup onions minced
  • 3 oz tomato paste half a can
  • 1 clove garlic crushed
  • 1 teaspoon basil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/8 teaspoon pepper
  • 2 cups cauliflower florets
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic crushed
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon olive oil
  • 1/4 teaspoon nutmeg
  • 1/3 cup cheddar shredded

Instructions

  1. Preheat oven to 400 degrees.
  2. Add the cut eggplant to a parchment lined cookie sheet with the skin face up.
  3. Spray with cooking spray and bake for 40 minutes.
  4. In the meantime add your butter, onions, ground beef and garlic to a pan and cook until browned.
  5. Add the tomatoes, tomato paste and spices to the beef mixture.
  6. Mix well, cover and cook for 15 minutes on medium low.
  7. When the eggplant is done, turn the heat down to 350, take out the eggplant and cool a bit.
  8. Take a spoon and scoop out a bit of the middle of each eggplant.
  9. Spoon the meat mixture into each of the eggplants.
  10. Add your cauliflower florets to a pan and cover with water until just above the cauliflower.
  11. Boil until you can pierce the cauliflower with a fork.
  12. Strain and add to a high speed blender along with the salt, nutritional yeast, olive oil and nutmeg.
  13. Blend on high until smooth and creamy.
  14. Cover the eggplant with the cauliflower cream sauce and sprinkle the cheddar cheese on top.
  15. Bake for 30 minutes.