Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Stuffed Eggplant with Lamb
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 741
- Total Fat
- 59
- Saturated Fat
- 15
- Carbohydrates
- 41
- Dietary Fiber
- 19
- Sugar
- 24
- Protein
- 19
- Cholesterol
- 65
- Sodium
- 1898
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
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.