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Grecian Lamb Stuffed Eggplant

chef.tim.lee's picture
Ingredients
  Eggplant 3⁄4 Pound (2 pieces)
  Lean ground lamb 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  No salt added tomato sauce 8 Ounce (1 can)
  Raisins 3 Tablespoon
  Burgundy/Other dry red wine 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Dried whole thyme 4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 3 Tablespoon
Directions

GETTING READY
1) Wash eggplant; wrap in aluminum foil.
2) Bake the eggplant at 350° for 1 hour.
3) Remove eggplant from foil and let it cool.

MAKING
4) Slice each eggplant in half lengthwise; scoop out pulp, leaving Winch-thick shells.
5) Set shells aside.
6) Position knife blade in food processor bowl, add pulp.
7) Process until smooth; set aside.
8) Combine ground lamb, onion, green pepper, parsley, and garlic in a large skillet.
9) Cook over medium heat until lamb is browned, stirring to crumble.
10) Remove lamb mixture from skillet, and drain well in a colander.
11) Wipe skillet dry with a paper towel, and return lamb mixture to skillet.
12) Add reserved eggplant pulp, tomato sauce, raisins, wine, cinnamon, thyme, and pepper; stir well.
13) Bring mixture to a boil.
14) Cover reduce heat, and simmer 10 minutes.
15) Place reserved shells in a large shallow baking dish.
16) Spoon lamb mixture into shells.
17) Cover and bake at 350° for 10 minutes.
18) Uncover; sprinkle with cheese, and bake an additional 5 minutes or until cheese melts.

SERVING
19) Serve the stuffed eggplant with some bread, curry and salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
65 Minutes
Cook Time: 
55 Minutes
Ready In: 
120 Minutes
Servings: 
4

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