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
Add eggplant halves into oven tray, Bruch it with olive oil, add salt and pepper then using a fork create holes in it
Bake it for20 minutes while covered with aluminum foil, then bake it uncovered for another 10 minutes
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
In a bowl mix yoghurt with garlic and salt
Boats, Khaliji, Lebanese, "main dish", Mosakaa