Eggplant Stuffed With Lamb Recipes

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANT STUFFED WITH LAMB

Steps:

• Preheat the oven to 350.
• Slice the eggplants in half lengthwise.
• Remove the pulp from the eggplants, leaving a 1 inch thick shell.
• In a large, heavy skillet heat 1 TBS olive oil over medium heat.
• Add the onion and garlic and saute until soft.
• Add the eggplant pulp.
• Stir in the tomato sauce and red wine and continue cooking for 10 minutes.
• Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.
• Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil.
• Add 1/4" boiling water to the bottom of the baking dish.
• Cover the dish with either aluminum foil or a tight fitting top.
• Bake for 30 minutes.
• Remove top and fill eggplant shells with mixture.
• Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.

LAMB STUFFED EGGPLANT

Steps:

• PREPARE EGGPLANTPreheat oven to 190ºC fan bake (375ºF) and line an oven tray with baking paper. Cut eggplants in half lengthways. Brush all over with olive oil and season with a little salt and pepper. Place on prepared tray, cut side up, and bake for 20 minutes.
• MAKE FILLINGMeanwhile, heat a large pot or frying pan on medium-high. Add mince and cook, stirring, until browned all over. Crush garlic and add to the mince. Stir in tomato paste, Moroccan seasoning and crumbled stock cube. Simmer for 5 minutes. Season to taste with cracked pepper.
• ASSEMBLE STUFFED EGGPLANTSRemove eggplants from oven and carefully scoop out most of the flesh. Finely dice and stir into the mince. Fill each eggplant half with mince mixture and top with parmesan and pine nuts. Bake for 15 minutes, until golden brown.
• MAKE SALADDice cucumber and cut tomatoes in half. Finely dice red onion. Stir together in a salad bowl with the olives. Drizzle with olive oil and lemon juice. Season with a little salt and pepper.
• SERVEDivide stuffed eggplants between individual serving plates and top with a dollop of labneh or yoghurt. Serve with salad on the side.

STUFFED EGGPLANT WITH LAMB

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.

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE

Steps:

• Lamb and Rice Filling
• Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
• Eggplant
• Preheat the oven to 400°F.
• Combine all the ingredients except the eggplants in a small bowl.
• Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
• To Assemble
• With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS

Steps:

• Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.

BAKED STUFFED EGGPLANT

Steps:

• Remove stems and cut the eggplants in quarters lengthwise. Soak them in lightly salted water for 15 minutes. Drain and dry.
• Melt 4 tablespoons butter in a large skillet and brown the cut sides of the eggplant pieces. Use more butter, as needed. Place the eggplant pieces, skin side down, in a suitable baking dish and make a deep slit down the center of each piece to form a pocket for stuffing.
• Add 4 tablespoons butter to the skillet and brown the lamb in it, stirring constantly. Add the onions, green pepper, paprika, salt, black pepper, cinnamon and tomato paste and cook for 5 minutes, stirring frequently.
• Preheat oven to 375 degrees.
• Divide the lamb mixture into eight portions and stuff it into the pockets of the eggplant pieces. Cut the tomatoes in half and drape the pieces over the stuffing in the eggplant pieces. Pour the water carefully around the eggplant pieces, cover and bake 45 minutes. Uncover and place under the broiler 5 minutes, or until nicely browned but not blackened. Serve with pilaf.

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!