Lamb Stuffed Eggplants
From juels 15 years ago
- 60 minutes to make
- Serves 4
These lamb stuffed eggplants are easy to make, come out pretty and delicious. Lamb can be subbed with any other ground meat.
Ingredients
- 2 medium eggplants shopping list
- olive oil for basting shopping list
- 1 lb. ground lamb (or any other ground meat) shopping list
- 1 onion, chopped shopping list
- 3 garlic cloves, minced shopping list
- 1 handful of fresh parsely leaves, chopped shopping list
- 2 tbsp. fresh basil leaves, chopped, or 1 tbsp. dried shopping list
- 1 tbsp. fresh mint leaves, chopped, or 1/2 tbsp. dried shopping list
- 2 medium tomatoes, chopped shopping list
- 1 1/2 cups feta cheese, cut in chunks, or crumbled coarsely shopping list
- 1 1/2 tbsp. lemon juice shopping list
- salt and pepper to taste shopping list
- 1 egg, beaten shopping list
How to make it
- Cut the eggplants in half lengthwise. Scoop out the pulp and reserve. Brush insides with olive oil. Sprinkle with salt. Broil until soft, for about 10 minutes.
- For stuffing:
- Sautee the onion and garlic in about 2 tbsp. of olive oil, until translucent.
- Add ground lamb and cook, stirring, until no longer pink.
- Chop the reserved eggplant pulp and add to the meat mixture. Cook for about 10 minutes, or until the pulp is soft.
- Add parsely, mint and basil. Season with salt and pepper. Cook and stir another minute.
- Turn off the heat. Stir in lemon juice, tomatoes and Feta cheese. Mix in the beaten egg.
- Stuff broiled eggplants and bake in the 370F oven for about 30 minutes, or until lightly browned on top. Sprinkle with fresh chopped parsely, if desired. Serve warm.
scoop out pulp
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stuffing mix
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The Rating
Reviewed by 9 people-
Good morning Juels. I haven't had eggplant in ages but now that I have this recipe, I'm sure I'll be having it soon. Sounds wonderful!!! High-5 for sure!!
meals4abby
in Valders loved it
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hi sweetie i dont know if i like lamb only had it once when i was a kid isnt that awful but willing to give it a try this sounds good ...........
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh, julia! This is one of the most glorious uses of eggplant and lamb EVER. Thank you and +5.
Lorraine
lacrenshaw
in Horsham loved it
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