Stuffed Eggplant with Lamb

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 Italian or Japanese eggplants
  • 1 cup olive oil
  • 2 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 1 pound ground lamb
  • 3 tomatoes, peeled, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • Salt
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice
Directions
  • Peel the eggplants lengthwise in 1/2-inch strips "zebra-style," leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside.

  • Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat.

  • Preheat oven to 350 degrees.

  • Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender.


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