LAMB STUFFED EGGPLANT
This lower carb meal is full of punchy flavours. Eggplant halves are stuffed with Moroccan-flavoured lamb mince, topped with cheese and pinenuts, then baked until golden.
Provided by Josie
Number Of Ingredients 16
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
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.
LAMB STUFFED EGGPLANT WITH TOMATO AND FETA
Steps:
- Preheat oven to 350 degrees. Slice eggplants in half lengthwise. Using a tablespoon, hollow out the eggplants, levying a 1/2 inch thick layer of flesh and reserving the centers. Rub the eggplants with 1 T of the olive oil, then season with salt and pepper. Place the eggplant halves on a rimmed baking sheet. Pour 1/4 cup of water and 2 T of olive oil onto the bottom of the sheet and cover it with foil. Transfer to the oven and bake for 30 minutes. Meanwhile, prepare the filling: In a large skillet, heat 2 T of canola oil until it shimmers. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook one more minute. Transfer to a large bowl. Finely dice the reserved eggplant centers. Return the skillet to med heat and add 1T of canola oil. Add 1/2 cup of the diced eggplant centers and cook until softened, about 3 minutes. (The rest of the eggplant centers can be discarded.) Add the eggplant to the onion mixture. Return the skillet to med heat, and add the lamb. Cook until it is browned on all sides, breaking it up with the back of a spoon while it cooks. Add the lamb to the onion mixture. Combine the onion mixture with the parsley, tahini, harissa, barley and 1/2 t salt. Remove the eggplant halves from the oven and discard the foil. Stuff each half with about 1/2 cup of filling, then return to the oven and cook, uncovered, for another 30 minutes. Take the baking sheet from the oven and top each eggplant half with some crumbled feta cheese and 1/4 cup of tomato sauce, and return to the oven for 10 more minutes. Divide the eggplant halves among plates, garnish with parsley and serve.
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.
EGGPLANT STUFFED WITH LAMB
Ever wonder what to do with the leftover lamb? Try stuffing eggplant! I originally found this recipe in one of my all-time favorite cookbooks, La Bonne Cuisine, from New Orleans. I have tweaked the ingredients and directions to make it more to our liking.
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 287.2, Fat 13, SaturatedFat 4.3, Cholesterol 16.5, Sodium 601.3, Carbohydrate 32.2, Fiber 11.1, Sugar 9.3, Protein 11.8
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
LAMB AND EGGPLANT POTPIE WITH FETA POTATO CRUST
Steps:
- Make the lamb mixture
- In a colander sprinkle the eggplant with salt and let it drain for 30 minutes. In a large skillet heat 4 tablespoons of olive oil over moderate heat, in it cook the eggplant, patted dry, in batches, stirring, for 15 minutes, or until it is tender but still holds its shape, and transfer it with a slotted spoon to a bowl. In the skillet heat the remaining 1 tablespoon oil over moderate heat and in it cook the onion, stirring, until it is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the lamb and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the orégano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the Parmesan. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Add the eggplant to the lamb mixture, combine the mixture well, and spread it in the buttered shallow 3-quart gratin dish.
- Make the topping
- In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the Parmesan, the Feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
- Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely, and dot the surface with the butter, cut into bits. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
EGGPLANT STUFFED WITH LAMB AND FETA
Eggplant halves are stuffed with a flavorful mixture of lamb, feta, and spices. Complete this meal with a green salad and crusty bread - easy enough for any day of the week!
Provided by C Laughlin
Categories Ground Lamb
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush the cut surfaces of the eggplant halves with half of the olive oil. Place cut-side-up onto the baking sheet, and place into the oven. Bake the eggplant for 30 minutes until tender. Once done, remove and allow to cool slightly. Scoop out the flesh, leaving the shells 1/2 inch thick. Remove as many of the seeds as you can, then coarsely chop the flesh, and place into a large mixing bowl.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the ground lamb, and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, and black pepper. Cook until the onion has softened, and the lamb is no longer pink, about 5 minutes. Place the meat mixture into the bowl with the eggplant, and stir in the marinara sauce, feta cheese, eggs, and bread crumbs until well mixed.
- Evenly divide the lamb mixture into the eggplant shells, then return the eggplant to the oven. Bake for 10 minutes, then sprinkle with the mozzarella, and reduce the oven temperature to 375 degrees F (190 degrees C). Bake until the filling has set, and the mozzarella has turned golden brown, about 25 minutes more.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 46.8 g, Cholesterol 230.1 mg, Fat 49.3 g, Fiber 15.2 g, Protein 41.2 g, SaturatedFat 19.8 g, Sodium 1247.4 mg, Sugar 19.5 g
MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler and line a baking sheet with foil or parchment.
- Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
- Adjust the oven to 375 degrees with rack positioned in the center.
- In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
- In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
- Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
- Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams
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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- Preheat the oven to 350°. Using a sharp knife, shave 1/4 inch lengthwise off the bottom of each plantain so they sit flat. Slit the tops lengthwise; gently open the peels to expose the fruit. Using a spoon, scoop about 2 tablespoons of the fruit out of each plantain to make room for the stuffing.
- Brush the plantains all over with oil and season with salt. Arrange them slit sides up on a rimmed baking sheet. Bake for about 35 minutes, until the plantains are very tender; let cool slightly. Leave the oven on.
- Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the tomato, eggplant, onion, green pepper, garlic and a large pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes. Add the lamb and cumin and cook, stirring to break up the meat, until no trace of pink remains, about 7 minutes. Stir in the 2 tablespoons each of parsley and cilantro and season with salt.
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