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Mid Eastern Lamb Stuffed Eggplant

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Ingredients
  Eggplants 1 1⁄2 Pound (2 Medium Sized)
  Lean ground lamb/Lean ground beef 1 Pound
  Onion 1 Large, peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled and minced
  Tomatoes 2 Medium, peeled and chopped
  Egg 1 , beaten
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon (Or To Taste)
  Freshly ground black pepper To Taste
  Salt To Taste
  Mozzarella cheese 1⁄2 Pound, shredded, divided
Directions

Trim ends of eggplants; slice eggplants in half lengthwise.
Cook in lightly salted boiling water 8 minutes, or until just fork tender.
Drain well and set aside to cool.
Brown lamb in a medium skillet.
Drain off all fat; return lamb to skillet.
Add onion, garlic and tomatoes; mix well.
Cook over medium heat 4 minutes, stirring occasionally.
Spoon meat mixture into a medium bowl.
Hollow out cooled eggplant halves, leaving 1/2-inch thick shells and saving pulp.
Remove and discard seeds, then chop pulp and add it to lamb mixture.
Stir in egg, cinnamon, nutmeg, cumin, salt, pepper and half of the mozzarella cheese.
Spoon mixture into eggplant shells.
Place shells, filled-side up, in a medium baking dish.
Sprinkle with remaining cheese.
Bake, uncovered, in a preheated 350-degree oven 30 to 35 minutes, or until cheese is lightly browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Cook Time: 
35 Minutes

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