Ingredients
- 8 baby eggplants, about the size of a lemon
- 1/4 cup extra-virgin olive oil
- 6 shallots, minced
- 4 garlic cloves
- 2 pounds ground lamb
- 3 large vine-ripe tomatoes, peeled and finely chopped
- Sea salt and freshly ground black pepper
- 1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish
- 1 tablespoon finely chopped fresh mint leaves
- 1 lemon, juiced
- 3/4 cup chicken stock
- 1 lemon, sliced paper-thin
Directions
Preheat the oven to 350 degrees F.
Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.
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By Miamifla
on October 09, 2012
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Loved it! I used ground beef instead and only 1 pound. Next time I will add salt & pepper to the eggplant before adding the beef. It was delicious!
By Amateur Gourmet
Ramona, CA
on February 28, 2012
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I loved Julia Child's (The French Chef recipe for (Turkish Moussaka so this recipe beckoned me on. It was a disaster (my own fault! Should use only half ground lamb, larger eggplant, onion instead of shallots to reduce peeling and chopping time, canned chopped tomatoes. By the time all those were peeled, sliced, chopped, etc.the small thin baby eggplant and lamb was burned. By the end, even my dogs couldn't eat!
To do it again, I'd recommend using two regular sized eggplants halved scooped to allow half inch wall thickness, then baked separately, and set aside.. Chopped onion sauted separately and set aside. The best lamb is sliced and shredded from a previously cooked roast, and add dried parsley, dried mint and other herbs like (e.g. rosemary & thyme. Then all the ingredients and bake it. Or do it like Julia did when I watched her on TV about 1970!
By n_faqih_11442727
Houston, TX
on November 02, 2009
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I liked all elements of this recipe (except the meat so, I figured I would substitue soft tofu for the meat and make use of the eggplant scrapings for the filling, I also used veggie stock instead of meat stock.
I scrambled the soft tofu and diced up the eggplant scrapings...it was the perfect consistency for the filing. I would recommend using half canned tomatoes and half fresh tomatoes though to get more of a liquidy tomato sauce.
In addition added a touch of ketchup to the tomatoe sauce as I used fresh tomatoes and they were a little sour tasting.
All in all the recipe turned out good. I will probably try it again.
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