SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
STUFFED EGGPLANT WITH LAMB
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
STUFFED LAMB WITH EGGPLANT (AUBERGINE) & FETA
Make and share this Stuffed Lamb With Eggplant (Aubergine) & Feta recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a fire in grill.
- Steep currants in hot water for 15 minutes or until plump.
- Butterfly each lamb loin.
- Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
- Brush each eggplant slice with olive oil.
- Season with salt.
- Grill until golden brown and tender turning once, about 8 minutes.
- Transfer to plate.
- In a bowl combine currants, feta, pine nuts and black pepper to taste.
- Lay open lamb loins on flat surface.
- Place eggplant slices on top and cover with feta mixture.
- Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
- Coat with olive oil.
- Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
- Transfer to a warm plate and let stand for 10 minutes.
- Remove twine and cut lamb pieces in half.
Nutrition Facts : Calories 517, Fat 24.3, SaturatedFat 10.6, Cholesterol 149, Sodium 619, Carbohydrate 31.9, Fiber 10.8, Sugar 20.7, Protein 45.8
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- In a mortar and pestle, press the dry ingredients for the marinade. When crushed, add the oil and lemon juice and combine. Put the diced lamb into a bowl and cover with the marinade. Cover the bowl with cling film and pop in the fridge for at least two hours.
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- Arrange the eggplant halves cut side up in a large baking dish. Brush with two tablespoons of oil and sprinkle with some of the salt. Bake until the skin is browned and the flesh is soft, for about 20 minutes.
- Meanwhile, in a large cast iron or non-stick skillet, heat the remaining one tablespoon of oil. Add the onions and garlic, season with salt and saute over medium heat, stirring often, until softened.
- Add the ground lamb and the spices. Brown, breaking up the meat with a wooden spoon until the meat is cooked through, about 5-10 minutes. Stir in the crushed tomatoes and pine nuts, if using, reserving a tablespoon for topping.
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