Mosakaa Boats

Our Mosakaa boats recipe pays homage to the classic Greek dish but sees the aubergines themselves filled with a subtly spiced lamb mixture and topped with a creamy garlic-yogurt layer for an exciting all-new presentation twist. This lovely meal is best served warm, accompanied by a feta cheese-heavy Greek salad.

Recipe by: Goody Kitchen

4 Persons
1 Hour
Easy Recipe

Ingredients
Method of Preparation

Serving Size

pcs Medium Eggplants
kg Beef Meat, Minced
pcs small onion diced
pcs Garlic Cloves
pcs Goody Chopped Tomatoes
cup Oil Olive
cup Yoghurt
pcs Garlic Cloves
cup Coriander

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1
Add eggplant halves into oven tray, Bruch it with olive oil, add salt and pepper then using a fork create holes in it
2
Bake it for20 minutes while covered with aluminum foil, then bake it uncovered for another 10 minutes
3
For stuffing: add 3 table spoons olive oil into cast iron then add onions and cook it, add garlic and cook for another minute, then add minced beef and cook it well, then add Goody tomato, salt & pepper and cook it for 10 minutes
4
In a bowl mix yoghurt with garlic and salt

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