Middle Eastern Lamb Stuffed Eggplant
Warming spices combined with ground lamb and ultimately stuffed in eggplant creates a mouthwatering meal with robust flavors!
Equipment
- Saute Pan
- Casserole or Baking Dish
Ingredients
The Eggplant
- 3 - 4 Eggplants, halved
- Extra Virgin Olive Oil Enough to brush on the eggplant halves.
- Salt and Pepper, to taste
The Lamb Filling
- 2 tbsp. Extra Virgin Olive Oil
- 1 Yellow or Sweet Onion, diced
- 4 cloves Garlic, diced
- 1 lb. Ground Lamb
- 1 tsp. Ground Cardamom
- 1 tsp. Ground Allspice
- ⅓ tsp. Ground Nutmeg
- ½ tsp. Ground Cinnamon
- ½ tsp. Crushed Red Pepper
- 1 tsp. Fresh Ground Black Pepper
- 1 can Fire Roasted Diced Tomatoes, drained Approx. 14.5 oz.
- ¼ cup Pine Nuts Give or take based on desire.
- Chopped Parsley For garnish.
Instructions
- Preheat the oven to 425°F. Brush the cut side of the eggplant halves with olive oil and season with salt and pepper. Set in a casserole dish and place in the oven.
- While the eggplants are roasting heat a saute pan with some olive oil. Saute the onions for 5 - 7 minutes, or until beginning to soften. Stir in the garlic and saute for another couple minutes or so.
- Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents. Cook until browned, stirring occasionally, for 7 - 8 more minutes. Add the tomatoes and pine nuts and mix thoroughly. Remove from heat.
- Remove the eggplant from the oven. This should be close to the time your filling is finishing. Reduce the temperature of the oven to 350°F.
- Make a cut down the middle of the eggplant halves. Spoon the lamb mixture onto the eggplant forcing some down in the crevasse. Cover and bake for 30 minutes.
- Let rest for 2 - 4 minutes. Garnish with chopped parsley and serve.
Notes
Bonus tips:
- Topping with shredded mozzarella and uncovering for the last 5 - 10 minutes would be a nice add in.
- Making a lemon yogurt dressing would be another nice feature (let us get back to you on that!)