Recipe

Stuff Eggplant From Sara's Secrets Food Network Recipe

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Ingredients

Directions

Step #1 Halve 2 of the eggplants lengthwise, & with a grapefruit knife scoop out the pulp, score their pulp deeply with a sharp knife, being careful not to pierce the skins, reserving it & leaving 1/2-inch-thick shells.
Step #2 Sprinkle top the shells with 1 tsp salt & invert them on paper towels to drain for 15 to 30 mins.
Step #3 Cut the reserved pulp & the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, & let them drain for 15 to 30 mins.
Step #4 Pat the shells dry with paper towels, under a preheated broiler about 4 inches from the heat until they are tender, skin side down, & broil them on the rack of a broiler pan, brush them with 1 tbsp of the oil, about 5 mins.
Step #5 In a skillet, heat the remaining 3 tbsps oil over moderately high heat until it is hot but not smoking.
Step #6 Saute the onion & the garlic until translucent.
Step #7 Add the ground lamb & the eggplant pieces, stirring, patted dry, until meat loses all color & eggplant is tender.
Step #8 Remove the skillet from the heat, stir in the the parsley, & salt & pepper to taste, mint, feta, tomatoes, & divide the filling among the shells, mounding it.
Step #9 Broil the stuffed eggplants In a large-ish flameproof baking dish for 5 mins, or until the filling is bubbling & golden.
Enjoy the Stuff Eggplant from Sara's Secrets Food Network recipe